Sunday, August 02, 2009

Alma's Rhubarb Pie


Dad and Alma are wonderful hosts and I shared a great time with them recently. We enjoyed doing fun things together, including reading my blog (and some of yours as well!). When I got home, Dad sent me this picture of the pie Alma had baked for him. Of course I requested the recipe (doesn't it look good?). Alma graciously shared and said I could share with blog readers as well. So, thank you, Alma, for the recipe. Happy baking, everyone!

Alma's Rhubarb Pie

Crust

1 – egg
3 c. – flour
1 tsp. – vinegar
1 1/4 c. – vegetable shortening
5 Tbsp. – water
1 tsp. – salt

Mix together egg, vinegar and water. Sift together dry ingredients. Add egg mixture to dry ingredients. Stir with fork until flour particles are moistened. Let stand for 20 minutes. Roll out on floured board. Makes 2 2-crust pies.

Pie Filling

Prepare pastry for 2-crust 9-inch pie.

Combine 4 cups fresh rhubarb cut in 1-inch pieces (about 1 pound), 1 2/3 cups sugar, 1/3 cup sifted all-purpose flour, and a dash of salt. Let stand 15 minutes. Turn into pastry-lined 9-inch pie plate. Dot with 2 tablespoons butter or margarine. Adjust top crust, cutting slits for escape of steam; seal. Bake at 400º for 50 minutes.

If baking pie shells, bake at 450° F. for 10-12 minutes; otherwise bake as specified for a particular type of pie, e.g. rhubarb, etc.

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