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Fresh Rhubarb Pie Recipe

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This recipe for Fresh Rhubarb Pie is from It's Not Cherry Valley! , 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:  
Tart, refreshing, springtime delight. For mild flavor, choose early pink rhubarb. If tender and pink, do not peel. Cut into 1 inch pieces. One pound makes 2 cups. Amount of sugar depends on tartness of rhubarb. Early rhubarb requires less sugar. Make your pie shallow. Make pastry for two-crust pie of desired size.
For 9 inch Pie:
1 1/3 to 2 cups sugar
1/3 cups flour
4 cups cut up rhubarb
1 1/2 Tablespoon butter
* red food coloring

For 8 inch Pie:
1 to 1/12 cups sugar (less)
1/4 cup flour
3 cups cut up rhubarb
1 Tablespoon butter
* red food coloring
Directions:
Directions:
Heat oven to 425* (hot). Mix sugar, food coloring and flour. Mix lightly through rhubarb. Pour into pastry lined pie pan. Dot with butter. Cover with top crust which has slits put in it. Brush with milk and sprinkle with sugar. Seal and flute. Bake 10-20 minutes then turn oven down to 350* for 20-30 minutes longer. Until juice begins to bubble through slits. Serve slightly warm.

 

 

 

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