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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Rhubarb is called pie plant for a good reason! This sweetly delicious pie is from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 1/4 cups sugar |
1 1/4 tablespoons flour |
1 egg, beaten |
2 cups rhubarb, cut into 1 inch pieces |
2 pie crusts (either storebought or your own recipe) |
Directions:
1. Preheat oven to 400°F.
2. Cut one of the pie crusts into strips; set aside.
3. Mix sugar and flour thoroughly; add egg and mix well and add rhubarb.
4. Line piepan with pastry, fill with rhubarb mixture and arrange pastry strips in a lattice fashion over the top.
5. Bake at 400F for 20 minutes; reduce heat to 350F and bake for 25 minutes longer.
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