Rhubarb Pie Recipe by Ruth Paget
For 6 People
Ingredients:
-2 rolled out dough pie crusts for pan and pie top
-For Filling:
-3 to 4 cups chopped rhubarb
-3/4 cup sugar
-1 tablespoon flour
-5 or 6 dabs of butter
Steps:
1-Preheat oven to 400 degrees Fahrenheit.
2-Place bottom dough crust in a pie pan and fit it to the pan. Fill pie crust with chopped rhubarb.
3-Mix sugar with flour and spread it over the rhubarb. Add a few dabs of butter on top of rhubarb.
4-Wet bottom dough crust edges. Cover pie top with top crust dough. Pinch edges of top and bottom crust dough together. Make slits in the top pie crust to let out steam.
5-Sprinkle a little sugar on top of the pie.
6-Bake for the first ten minutes at 400 degrees Fahrenheit. After ten minutes, lower the heat to 350 degrees Fahrenheit.
7-Bake until the crust is brown and the filling is bubbling. (Bake for 30 minutes and then start checking how brown the crust is and look to see if some rhubarb juice has boiled through the slits.)
(A Rosevale Farm Recipe)
Source: Winifred Sawle – Arena, Wisconsin
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
