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Rhubarb Pie |
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| From Margaret's Good Housekeeping Cookbook of 1959. |
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| Ingredients: |
Double Pie Crust
1.5 cups sugar
1/4 teaspoon salt
3 Tablespoons quick-cooking tapioca
4 cups rhubarb in 1" pieces
2 Tablespoons butter
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| Procedures: |
Line 9" pie plate with one crust.
Combine all ingredients except rhubarb and butter.
Place half of rhubarb in the bottom pie shell
Sprinkle with half of sugar mixture,
Repeat. Dot with butter.
Cover with top crust.
Bake at 425o for 40-50 minutes or until filling is tender and crust nicely browned.
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| Notes: |
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2015-05-30: a nice pie for the three of us with sliced rhubarb for two more pies in the freezer.
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07/18/2015
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