| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Desserts, Fruits, Pies | 1 | Servings | |
INGREDIENTS
| Pastry for a 9 inch pie | ||
| 3 1/2 | c | Rhubard, slicedraw unpeeled |
| 1 | Lemon | |
| 1 1/4 | c | Light brown sugar |
| 2 | T | Flour |
INSTRUCTIONS
Preheat Oven to 375 degrees. Mix flour and brown sugar together. Line a 9 inch pie plate with pastry. Sprinkle a third of the flour, sugar mixture over the crust. Arrange a layer of rhubarb, scatter lemon slices over it, sprinkle with sugar mixture. Repeat once or twice until all ingredients are used. Cover with a lattice crust(preferr=able, as this is a juicy pie) and bake for 50-60 minutes. This is from Cookery AS It Should Be Cook Book,from 19 century America;sane,sober and delicious. Good Luck and Enjoy Joni in S.Jersey Posted to recipelu-digest by [email protected] (Nadia I Canty) on Mar 12, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 70
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 77.6mg
Carbohydrates: 16g
Fiber: <1g
Sugar: 1.5g
Protein: 1.8g