| 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
A Message from our Provider:
“Our God is an *_AWESOME_* God!”