Yield: 8 Servings
Measure | Ingredient |
---|---|
4 cups | Fresh or frozen unsweetened sliced rhubarb |
1 \N | Recipe pastry for single crust pie |
2 \N | Eggs; beaten |
1 \N | Carton (8 oz.) vanilla yogurt |
1 cup | Granulated sugar |
3 tablespoons | All purpose flour |
¼ teaspoon | Ground nutmeg or cinnamon |
⅓ cup | All purpose flour |
⅓ cup | Packed brown sugar |
2 tablespoons | Butter; no substitutes |
¼ cup | Chopped pecans |
Thaw rhubarb, if frozen, but do not drain.
Prepare and roll out pastry for single crust pie as directed. Line a 9 inch pie plate with pastry. Trim and flute edge of pastry. Do not prick shell.
For filling, combine eggs, yogurt, sugar, 3 tablespoons flour, and nutmeg.
Add rhubarb (and juice, if thawed), then gently toss until coated. Transfer to pastry shell. Combine ⅓ cup flour and brown sugar. Cut in butter until crumbly. Stir in pecans. Sprinkle crumb mixture on top of pie.
Cover edge of pie with foil. Bake in a 375 oven 25 minutes more or until pie appears nearly set in center when gently shaken. Cool on a wire rack.
Refrigerate within 2 hours; cover for longer storage. Makes 8 servings.
Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #683 by L979@... on Jul 21, 1997