Granny's Rhubarb Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 prepared pie crusts
6 tbsp sifted flour
1 1/2-2 c sugar
4 c unpeeled pink rhubarb cut into 1 in pieces (about 2 lbs)
2 tbsp butter
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Directions: |
Directions:Mix together 2 tbsp of the flour and 2 tbsp of the sugar and sprinkle it over the chilled unbaked lower crust in a shallow 9 in pie pan. Heap the cut up rhubarb on the top of the flour-sugar mixture. Then mix together the remaining sugar and flour and sprinkle over the rhubarb.
Now dot with butter
Moisten the edge of the lower crust. Lay chilled pastry for top crust gently on top of filling, folding the extra rim of pastry under the edge of lower crust.
Next press the 2 edges together and build up fluted edge. Then sprinkle lightly with sugar.
Bake for 15 mins in a very hot oven (450º) then reduce temperature to a moderate oven (350º) and bake 45 mins longer |
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Personal
Notes: |
Personal
Notes: * Early or hothouse rhubarb is pink and is much sweeter and requires less sugar. Most rhubarb that you find at the store these days is very ripe (red) and needs the max sugar. A shallow pan is recommended. This is not a deep dish pie. And also recommend placing a drip pan under your pie cause it makes a huge mess when it starts to bubble and bubble it will!!!!
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