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Rhubarb Pie
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Not strawberry-rhubarb, just rhubarb.
A fine pie, served with ice cream or all by itself.
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1-1/2 cup sugar
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1/4 cup flour
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1 teaspoon nutmeg
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3 eggs
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1 pound rhubarb
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1 recipe plain pastry
Mix together sugar, flour, and nutmeg until no lumps of flour remain.
Add eggs and stir until smooth. Slice rhubarb into 1-inch pieces,
add those to mixture and stir until well-coated. Fill 9-inch unbaked
pastry shell filling and cover with lattice crust (cover with alternating
diagonal 3/4 inch strips spaced about 3/4 of an inch apart).
Bake at 400 degrees for 50 minutes.
Pastry crust: 2 cups flour, 2/3 cup butter or shortening, about 1/3 cup
cold water. Chop cold butter or shortening into flour until pea-sized
lumps form; add cold water and mix until cohesive enough to be rolled.
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