Yield: 1 pie
|2||Sennebec pie crust|
|2 cups||Rhubarb, cut into chunks|
: Mix salt, sugar, and flour. Add fruit and stir well. Pour into pie shell, dot with butter and cover with another crust. Seal and cut vent holes. Bake 10 minutes at 450 , then lower temp to 400 and bake about 30 minutes more until crust is browned and filling bubbly.
Paraphrased from Yankee magazine, June, 1995 Typed by Carla Taylor, Taylor_c@...
Submitted By CARLA TAYLOR On 06-10-95