Rhubarb pie is one of my favorite pies. I think it might even tie with Pumpkin pie for
most favorite. I remember one time making it with fresh rhubarb at my aunt's house when I was really young and even though I've only had it a couple of times since then, it's still held it's own as one of my favorite pies. It's just the right amount of sweet and tangy. I got it in my head last week to try my hand at making it! I've never made a pie like this before, a fruit filled-type pie. I've made pumpkin pie, but not one of these fancy double crust, lattice top ones. I found an
awesome recipe on allrecipes.com and just went for it! It turned out amazing. I'm so excited, I have some leftover rhubarb so I want to make another!
Ingredients
4 cups chopped rhubarb
1 1/3 cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie
Directions:
* Preheat oven to 450 degrees F (230 degrees C).
* Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
*Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.
