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Granny's Rhubarb Pie Recipe

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This recipe for Granny's Rhubarb Pie is from Sheldon Family Cookbook, 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:  
Filling:
4-5 cups rhubarb, diced
2½ tablespoons tapioca
2 egg yolks
1¾ cups sugar
Pinch salt
Meringue:
4 egg whites
3 tablespoons sugar,
¼ teaspoon cream of tartar
Directions:
Directions:
Filling:
Mix with fork, let juice while you make pastry for one-crust pie. Bake at 450° for 10 minutes, reduce heat to 350° for an additional 35 minutes with pie tin inverted over the pie so the filling will not dry out.
Meringue:
Beat 4 egg whites until stiff, gradually add 3 tablespoons sugar, and ¼ teaspoon cream of tartar. When completely cool, top pie with meringue. Seal to edges of crust and bake until golden.
Personal Notes:
Personal Notes:
Contributed by Mary & Carl Cooper, and Julia & Hank Meltvedt

 

 

 

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