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| RHUBARB PIE |
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- 9-inch pie crust
- 3 cups rhubarb
- 1 cup sugar
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- 2 tablespoons flour
- 1/8 teaspoon salt
- 2 eggs, beaten
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Peel rhubarb and cut in one-half inch pieces before measuring.
Line a pie pan with pie crust. Mix sugar, flour, salt, and eggs.
Add to the rhubarb and turn into pie pan. Moisten edge of pastry
with water. Cover with top crust. Press edges together and trim.
Gash top to let steam escape. Bake at 425° F. 10 minutes.
Reduce heat and continue baking at 325° F. 30 minutes. |
Purchase pie
cookbooks
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