Yield: 8 servings
Measure | Ingredient |
---|---|
6 cups | Rhubarb; 1/8 \" slices |
1 teaspoon | Lemon juice |
1½ cup | Sugar |
½ teaspoon | Cinnamon |
3 ounces | Raspberry gelatin |
½ teaspoon | Grnd cardamon |
\N \N | Red food coloring |
1 tablespoon | Butter |
1½ tablespoon | Cornstarch |
2½ cup | Flour |
½ cup | Milk |
¼ teaspoon | Salt |
1 tablespoon | Tapioca; quick cooking |
1 cup | Crisco |
⅓ cup | Milk |
1 teaspoon | Sugar |
FILLING
CRUST
GLAZE
Preparation Time: 1:00 FILLING: Combine rhubarb, sugar, gelatin, and few drops of food coloring, cover and refrigerate 6 hours, or overnight. Remove from refrigeratoe and drain the juice into a large saucepan. Add cornstarch, lemon juice, cinnamon, and cardamon (if used). Cook and stir until mixture comes to a boil and thickens.
Remove from heat and add the rhubarb. CRUST: Combine flour and salt and cut in the shortening. Add milk. Cover the ball of dough and refrigerate one hour. Roll out crust; sprinkle bottom with tapioca.
Spoon in hot filling. Dot with butter and top with 2nd crust. GLAZE: Combine ⅓ c milk and 1 t sugar for glaze and brush on topcrust.
Bake at 400' for 10 mins, then 350' for 30 min. One 9 inch pie.
Submitted By BILL SPALDING On 05-21-95