| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pie | 1 | Servings | |
INGREDIENTS
| Pastry: | ||
| 3 | c | All-purpose flour |
| 1 | tb | Baking powder |
| 1 | ts | Salt |
| 1 | c | Shortening |
| 2 | Eggs; beaten | |
| 1/3 | c | Milk; divided |
| Filling: | ||
| 1 1/2 | c | Sugar |
| 1/4 | c | Quick-cooking tapioca |
| 6 | c | Rhubarb |
| Chopped fresh or frozen | ||
| Topping: | ||
| 1/2 | c | Butter or margarine |
| 3/4 | c | Sugar |
| 2 | tb | Milk |
| 1/2 | ts | Vanilla extract |
| 1 | c | Almonds; slivered |
INSTRUCTIONS
Recipe by: Country Woman Combine flour, baking powder and salt; cut in shortening as for pie pastry. Mix eggs and 1/4 cup milk; add to dry ingredients and stir with a fork just until dough clings together. Add some or all of remaining milk if necessary. Shape into a ball. Divide in half. On a floured surface, roll half of dough into a 17-in, x 12-in. rectangle. Transfer to a greased 15-in, x 10-in. x 1-in. baking pan. Combine filling ingredients; sprinkle over dough in pan. Rollout remaining dough into a 15-in. x 10-in. rectangle. Place over filling. Fold bottom edge of dough over top layer of dough; press edges together to seal. For topping, in a saucepan, melt butter; add sugar and milk. Bring to a gentle boil; boil 2-3 minutes, stirring constantly. Remove from heat; stir in vanilla. Spread over pastry. Sprinkle almonds on top. Bake at 400 deg.for 20 minutes; reduce heat to 300 deg. Bake 30-40 minutes longer or until golden brown. Serve warm or cold. Yield:16-20 servings. Posted to Bakery Shoppe Digest147 by Bill <thelma@pipeline.com> on Jul 06, 1997
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