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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Rhubarb Pie Recipe

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This recipe for Rhubarb Pie is from Rosemary's Kitchen, 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:  
Two-Crust Pastry of 1 box Pillsbury refrigerated pie crusts, softened as directed on the box
2 to 2 1/3 cups sugar
2/3 c flour
1 t grated orange peel, if desired
6 c chopped (1/2 inch pieces) fresh rhubarb
1 T cold butter, if desired
Directions:
Directions:
Heat oven to 425 degrees. Place 1 pie crust in 9-inch glass pie plate
In large bowl, mix sugar, flour, orange peel. Stir in rhubarb.
Spoon into pastry lined plate. Cut butter into small pieces. Sprinkle over rhubarb.

Cover with second pie crust. Seal and flute. Cut slits in several places in top crust.
Cover crust edge with pie crust with foil to prevent excessive browning.

Bake 50 to 55 minutes or until crust is golden brown and juice begins to bubble
through slits in crust, removing foil during last 15 minutes. Cool on cooling rack
at least 2 hours before serving.
Personal Notes:
Personal Notes:
One of Dad's favorites!

 

 

 

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