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Perfect Rhubarb Pie
Ingredients:
4 c. sliced fresh rhubarb
4 c. boiling water
1/2 c. sugar
3 Tbs. flour
1 tsp. quick-cooking tapioca
1 egg
2 tsp. cold water
Pastry for double-crust pie (9")
1 Tbs. butter
4 c. sliced fresh rhubarb
4 c. boiling water
1/2 c. sugar
3 Tbs. flour
1 tsp. quick-cooking tapioca
1 egg
2 tsp. cold water
Pastry for double-crust pie (9")
1 Tbs. butter
Directions:
Place the rhubarb in a colander and pour water over it; set aside. In a bowl, combine sugar, flour and tapioca; mix well. Drain rhubarb; add to sugar mixture and toss to coat. Let stand for 15 minutes. Beat egg and water; add to rhubarb mixture and mix well. Line a 9" pie plate with bottom pastry. Add filling. Dot with butter. Cover with remaining pastry; flue edges. Cut slits in top crust. Bake at 400 for 15 minutes. Reduce heat to 350; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly.
Makes 8 Servings
Place the rhubarb in a colander and pour water over it; set aside. In a bowl, combine sugar, flour and tapioca; mix well. Drain rhubarb; add to sugar mixture and toss to coat. Let stand for 15 minutes. Beat egg and water; add to rhubarb mixture and mix well. Line a 9" pie plate with bottom pastry. Add filling. Dot with butter. Cover with remaining pastry; flue edges. Cut slits in top crust. Bake at 400 for 15 minutes. Reduce heat to 350; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly.
Makes 8 Servings
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