Thursday, June 23, 2011

Rhubarb Pie

A few years ago I transplanted a couple of rhubarb "clumps" from Uncle Alfred's famous rhubarb garden and it is always a joy when I can go out to my little garden and reminisce of days gone by!

People would stop by Uncle Alfred's and ask if they could purchase rhubarb and of course he just gave it grew along the barn and was visible from the highway.

As I recall, the rhubarb was generally referred to as pie appropriate!

Rhubarb Pie:

Pastry for a 9" pie

1 2/3 cups sugar
1/3 cup flour
1/2 tsp. grated orange peel
4 cups rhubarb, cut in 1/2" pcs.
2 tablespoons butter

Prepare your favorite pastry (2 crust)

Stir together sugar, flour, and orange peel. Turn half of the rhubarb into pastry line pie pan; sprinkle with half the sugar mixture. Repeat with remaining rhubarb and sugar mixture; dot top with butter. Cover with top crust which has slits cut into it, seal and flute. Sprinkle top with sugar.

Cover edge with aluminum foil to prevent excessive browning (remove foil the last 20 minutes or so).

Bake 40-50 minutes at 425 degrees or until juice begins to bubble through the slits.


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