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Springtime Rhubarb Pie
Author/Submitted by:
Servings: 1
Categories:
Desserts
/
Pies & Pastries
Ingredients: 1
pk
pie crust mix 1 1/2
lb
rhubarb 2
eggs 1 3/4
c
sugar 4
tb
flour 1/4
t
mace
ds salt 1/4
c
orange juice 1
tb
butter or margarine,
melted
Directions:
Prepare pie crust mix, following label directions. Roll out half to
a 12 inch round on a lightly floured pastry cloth or board; fit into a 9
inch pie plate; trim overhang to 1/2 inch.
Wash rhubarb; trim ends; cut into 1 inch pieces. (There should be
about 4 cups.)
Beat eggs slightly in a large bowl; blend in sugar, flour, mace,
salt, and orange juice; stir in rhubarb to coat pieces well. Spoon into
prepared pastry shell.
Roll Out remaining pastry to a rectangle, about 12x4; trim edges even
with a pastry wheel or knife, then cut pastry lengthwise into 4 one inch
wide strips. Holding the ends of each strip, one at a time, twist
lightly into a spiral and lay over filling, spoke fashion, crossing in
center of top. Trim overhang to 1/2 inch; turn under with bottom crust,
flush with rim; flute edge. Set pie on a cookie sheet; brush pastry
topping lightly with melted butter or margarine.
Bake in hot oven (425~) 50 minutes, or until pastry is golden and
juices bubble up. Cool completely on a wire rack, then cut between
"spokes" into wedges so each serving will have a pastry strip running
down the middle.
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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