|
Fresh Rhubarb Pie
Author/Submitted by:
Servings: 1
Categories:
Desserts
/
Pies & Pastries
Ingredients: 1
recipe
for double-crust 9-in
see recipe for double-crust 1 1/2
c
sugar 2 1/2
tb
cornstarch 1/4
t
ground nutmeg 1/2
t
grated orange rind 1/4
c
orange juice 2
tb
butter or margarine 4
c
sliced rhubarb
Directions:
Roll half of pastry to 1/8-inch thickness on a lightly floured
surface. Place in a 9-inch pieplate; trim off excess pastry along edges.
Cover with plastic wrap, and chill until ready to fill.Combine sugar,
cornstarch, and nutmeg in a heavy saucepan, stirring to blend cornstarch
we Stir in orange rind, juice, and butter. Cook over medium heat,
stirrin constantly, until thickened and bubbly. Stir in rhubarb. Spoon
rh mixture into prepared pastry shell.Roll remaining pastry to
1/8-inch thickness; cut into 1/2-inch strips. Arrange strips, lattice
fashion, across top of pie. Trim strips even with edges; fold edges
under and flute. Bake at 425 degrees for 10 minutes. Reduce heat to
350 degrees and bake an additional 30 minutes or until crust is browned.
Yield: one 9-inch pie.
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
|
