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| My grandmother used to LOVE Rhubarb Pie and I remember her making it for me. Rhubarb is not a fruit but... my other granny said it was great to clean out your body of paracites each spring. Go figure! Either way... You will love this pie! |
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| 2 |
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pie crust |
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| 1- 1/2 cups |
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sugar |
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| 1 cup |
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brown sugar |
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| 2/3 cups |
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all-purpose flour |
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| 1 tsp |
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grated orange zest |
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| 6 cups |
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cut-up rhubarb (1/2-inch pieces) |
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| 1 |
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stick butter |
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| dash |
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salt |
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| Heat oven to 425° Prepare pastry. Mix sugar, flour and orange peel in large bowl. Stir in rhubarb. Turn into pastry-lined pie plate. Dot with butter. Cover with top pastry that has slits cut into it seal and flute. Sprinkle with sugar if desired. Cover edge with aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake about 55 minutes or until crust is brown and juice begins to bubble through slits in crust. Cool in pie plate on wire rack. Serve warm with ice cream if desired. |
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| Recipe Source |
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Source: Paula ARG Kernachan
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |