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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Not too sweet rhubarb pie Ingredients:
1 pastry for a double-crust 9-inch pie |
5 cups dried rhubarb |
1/4 teaspoon salt |
1/2 teaspoon cinnamon, ground |
1/4 teaspoon nutmeg, ground |
3 tablespoons quick-cooking tapioca |
2 tablespoons butter |
1 teaspoon lemon, rind of, grated |
Directions:
1. Preheat oven to 450°F.
2. Roll half the pastry out on a floured surface and place into 9 pie pan.
3. Mix the next seven ingredients together and place into pie crust.
4. Roll other half of pie crust out and place over the top of the filling.
5. Crimp edges attractively and pierce the top all over with a fork to let the steam escape.
6. Bake at 450F for 15 minutes, reduce heat to 350F and continue baking for 30 additional minutes or until done.
7. Remove to a cooling rack and serve once cooled.
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