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Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Four recipes by Amy Walrod were featured in one of our farm newspapers last month. Amy lives just north of us. The photos of her recipes looked so good, that I had to post them here so I can try them later. Amy does not say what size pie pan to use. MY mother would make a rhubarb pie like this but without the second crust. I'm going to add 'Step 1' as that is the way she makes her pies. Ingredients:
4 cups fresh rhubarb or 4 cups frozen rhubarb, cut into half-inch pieces |
1 egg, beaten |
2 tablespoons water |
3 tablespoons flour |
1 3/4 cups granulated sugar |
2 tablespoons butter, melted |
2 unbaked pie crusts |
Directions:
1. Mix egg, water, flour, sugar and butter together in a bowl.
2. Add rhubarb to mixture and mix well.
3. Pour filling into a pie crust and top with second pie crust.
4. Cut air vents in top crust.
5. Bake at 500 degrees for 5 minutes, then reduce heat to 400 degrees for 50 to 60 minutes, until it bubbles in the center.
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