| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Rhubarb; (from 3 1/2 to 4 cups cut) |
| 1 |
c |
Sugar |
| 2 |
tb |
Quick-cooking tapioca |
| 1/8 |
ts |
Salt |
|
|
Pastry for 8-inch Double Crust |
| 1 |
tb |
Butter |
INSTRUCTIONS
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 3/4-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 1/4
teaspoon cinnamon to filling.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Feb 26,
1998
A Message from our Provider:
“Lonely? No one understands like Jesus”