Thursday, September 27, 2007

Rhubarb Pie

This recipe is from my buddy Daryl, and he sent it to me and I accidentally left it out when I put the recipes up, so I'M SORRY DARYL...HERE IT IS LOL.


6-7 stalks [1 3/4 pounds] fresh rhubarb,
peeled and cut into 1/2 inch thick slices [about 5 cups]
1/2 teaspoon fresh squeezed lemon juice
1 teaspoon grated lemon rind
1 1/2 cups sugar
1/3 cup flour
Pinch salt
2 Pie Crusts
2 tablespoons butter, cut into pieces
1 egg yolk
1 teaspoon cold water

Preheat oven to 400 degrees. Place rhubarb, lemon juice and rind n medium nonreactive bowl. In another bowl, combine sugar, flour and salt. Add to rhubarb and mix well. Use one crust to line bottom of ungreased 9 inch pie plate. Prick bottom with fork. Add the rhubarb mixture. Dot with butter. Place the second pie crust on top of the pie. Flute the edges to seal. Combine egg yolk with cold water. Brush mixture over top crust. Prick the top crust with fork to create vents. Bake 20 minutes. Reduce heat to 350 degrees and bake an additional 20 minutes or until the crust is golden brown. Cool slightly and serve.

Yield: 6 - 8 servings

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