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Rhubarb Pie Recipe | |
American Dessert | |
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Ingredients:
Pastry for 2 crust piel l/3 cups sugar (I usually use a little less) l/3 cup flour l/2 teasp grated orange peel l/8 teasp salt 4 cups (l/2" pieces) fresh rhubarb 2 tblsp butter
Directions:
Combine sugar, flour, organe peel and salt. Add to rhubarb.Place in pastry-lined 9" pie pan and dot with butter. Adjust top crust (lattice style if preferred) and flute edges to make high-standing rim, cut vents. Bake in hot oven (425) 40-50 mins of till juice begins to bubble through vents and crust if golden brown. For a spiced pie, omit orange peel and add l/4 teasp numeg.
For a pineapple-rhubarb, substitute 1 cup drained crushed pineapple (canned) for 1 cup rhubarb.
My pie book has a variety of rhubarb pies but this is the one I make the most.
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