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Perfect Rhubarb Pie Recipe

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This recipe for Perfect Rhubarb Pie is from The Roosevelt 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:  
Pastry for 9" double crust pie
4 c. sliced fresh or frozen rhubarb
4 c. boiling water
1 1/2 c. sugar
3 Tbsp. flour
1 tsp. quick cooking tapioca
1 egg
2 tsp. cold water
1 Tbsp. butter or margarine
Directions:
Directions:
Place rhubarb in a colander and pour boiling water over it. Set aside. In a bowl, combine sugar, flour and tapioca. Mix well. Add rhubarb; toss to coat. Let stand for 15 minutes. Beat egg and 2 tsp. cold water; add to rhubarb mixture and mix well.

Line a 9" pie plate with bottom pastry. Add filling. Dot with butter. Cover with remaining pastry; flute edges, cut slits in top crust. Bake at 400º for 15 minutes. Reduce heat to 350º. Bake 40-50 minutes longer or until crust is golden brown and filling is bubbly.

 

 

 

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