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| Fresh Rhubarb Pie |
"Mom used to develop her own rhubarb in her backyard, and while her rhubarb became ripe, what wonderful pies she made! I will enclose her recipe."
Ingredients :
- 4 cups chopped rhubarb
- 1 1/three cups white sugar
- 6 tablespoons all-motive flour
- 1 tablespoon butter
- 1 recipe pastry for a nine inch double crust pie
Instructions :
| Prep : 30M | Cook : 8M | Ready in : 1H30M |
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- Preheat oven to 450 stages F (230 levels C).
- Combine sugar and flour. Sprinkle 1/four of it over pastry in pie plate. Heap rhubarb over this aggregate. Sprinkle with last sugar and flour. Dot with small portions of butter. Cover with pinnacle crust.
- Place pie on lowest rack in oven. Bake for 15 mins. Reduce oven temperature to 350 levels F (one hundred seventy five levels C), and keep baking for 40 to forty five minutes. Serve warm or bloodless.
Notes :
- Reynolds® Aluminum foil can be used to maintain food moist, cook it calmly, and make easy-up less difficult.
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