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

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