Nadia's rhubarb pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Rhubarb; (from 3 1/2 to 4 cups cut) |
| 1 | cup | Sugar |
| 2 | tablespoons | Quick-cooking tapioca |
| ⅛ | teaspoon | Salt |
| Pastry for 8-inch Double Crust | ||
| 1 | tablespoon | Butter |
Directions
Here is one of my plain old pie recipes. Can't beat this one really.
Wash rhubarb thoroughly, trim off leaf and stem ends and discard. Cut stems into ¾-inch lengths. Combine sugar, tapioca and salt, add to rhubarb and mix thoroughly. Fit pastry into pie pan. Turn rhubarb mixture into pastry-lined pan. Roll out pastry for crust with cold water just before laying on top crust. Lay upper crust over pie and press edges together to seal: trim off excess dough. Let rest 10 minutes and flute rim as desired.
Bake in a hot oven (450 dgrees F.) for 15 minutes, then reduce heat to 325 degrees (moderately slow) and bake 30 minutes longer, or until rhubarb is done. Serve warm or cold 5 servings.
Variation: Reduce rhubarb to 1 lb. and add 1 cup seedless raisins and ¼ teaspoon cinnamon to filling.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Feb 26, 1998