SHARE SHARE SHARE ON YOUR FB PAGE Rhubarb Pie Ingredients: 6 cups of rhubarb chopped 1 1/3 cup of sugar 1/4 cup of cornstarch 1 tablespoon of lemon juice 1/4 teaspoon of cinnamon pastry for a 9” double crust pie 1 egg (beaten for glaze) sugar for topping (optional) Directions: Combine rhubarb, sugar, cornstarch, lemon juice and cinnamon in a bowl. On a lightly floured surface roll out half the pastry dough and line a 9” pie plate. Spoon in filling. Roll out the remaining dough and using a pastry wheel or knife to cut out 1 inch strips. Brush the rim of the pie with the beaten egg. Weave strips over the pie to form a lattice, then trim and flute the edge. Brush beaten egg over the lattice. Sprinkle sugar on top if desired. Bake on a baking sheet with sides in a 425 degrees oven for 15 minutes. Reduce heat to 375 and continue baking 50-60 minutes more until rhubarb is tender and filling is thickened. Crust will be golden. Let stand for 15-20 minutes before cutting. **You can also make strawberry rhubarb pie by using 4 cups of rhubarb and 2 cups of strawberries instead of 6 cups of rhubarb ✻ღϠ₡ღ✻ (¯`✻´¯) **Feel free to FOLLOW ME. https://facebook/ladytexas.key.1
Posted on: Tue, 17 Jun 2014 14:05:00 +0000
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