Creamy rhubarb pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Fresh or frozen unsweetened sliced rhubarb |
| 1 | Recipe pastry for single crust pie | |
| 2 | Eggs; beaten | |
| 1 | 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 |
Directions
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