Sunday, June 20, 2010

Double - Crust Rhubarb Pie

1 cup sugar, 3 T. flour, 1/2 t. cinnamon, 2 eggs, 4 cups chopped fresh or frozen rhubarb, Pastry for double - crust 9" pie, 1 T. Butter

In a large bowl, combine the sugar, flour and cinnamon. Add eggs; whisk until smooth. Gently stir in rhubarb. Line a 9" pie plate with bottom pastry; add filling. Dot with butter.

Place remaining pastry on top of pie filling. Trim and seal edges. Cut slits in top. Bake at 400 degrees 45 - 50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.

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