Rhubarb is much better in pies Sweet and sour, with strawberry complies It's good as gooseberry And tasty as cherry Please, have a slice -- do not be shy!" Try this favorite with a scoop of good vanilla ice cream
Ingredients
4 cups fresh rhubarb, washed and cut into 1-inch pieces
1 1⁄4 cups sugar
1⁄3 cup flour
2 tablespoons lemon juice
1⁄4 teaspoon cinnamon
1⁄8 teaspoon ground nutmeg
1 tablespoon butter, melted
1 pie crust (either store bought or your own recipe)
Preparation
1. Preheat oven to 450°F.
2. Combine all ingredients except pastry and place in a 9 x 5 x 2" baking pan.
3. Place pie crust on top of mixture, fold overhanging crust under and press double edge against rim of dish.
4. Prick crust with the tines of a fork to allow steam to escape.
5. Bake in preheated oven for 10 minutes; reduce heat to 350F and bake until fruit is tender and crust is a delicate golden brown, about 25 to 30 minutes
Ingredients4 cups fresh rhubarb, washed and cut into 1-inch pieces
1 1⁄4 cups sugar
1⁄3 cup flour
2 tablespoons lemon juice
1⁄4 teaspoon cinnamon
1⁄8 teaspoon ground nutmeg
1 tablespoon butter, melted
1 pie crust (either store bought or your own recipe)
Preparation
1. Preheat oven to 450°F.
2. Combine all ingredients except pastry and place in a 9 x 5 x 2" baking pan.
3. Place pie crust on top of mixture, fold overhanging crust under and press double edge against rim of dish.
4. Prick crust with the tines of a fork to allow steam to escape.
5. Bake in preheated oven for 10 minutes; reduce heat to 350F and bake until fruit is tender and crust is a delicate golden brown, about 25 to 30 minutes
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