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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Lora's Rhubarb Pie Recipe

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This recipe for Lora's Rhubarb Pie is from The Brackett Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
3 cups flour
1 cup Crisco
pinch of salt
1 egg
1 tbsp vinegar
5 tbsp water
Filling:
4 cups cut and washed rhubarb
1-1/4 cups sugar
4-1/2 cups flour
salt
Directions:
Directions:
Crust: cut together flour & Crisco until the size of small peas. Add the egg, vinegar & water. Mix gently with a fork until it sticks together. Roll out lower crust & put in 9" pie pan. Roll out top crust & reserve.
Filling: Mix & pour into crust. Top with 2 tbsp butter. Place top crust on pie.
Bake at 350º for 45 min.
Personal Notes:
Personal Notes:
Lora Powell had worked as an accountant at CSC and knew Mike well. Later, she came to work at RFMS which is when she made this pie for us.

 

 

 

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