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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I am a pie-lover and this is hands down my favorite pie. This recipe is my mom's and I've never found one I like better. You can't improve on perfection! I make this as a two-crust pie. My mom's recipe says to bake for 30 min. but I've always needed about 15 minutes more. Ingredients:
4 cups rhubarb |
1 1/2 cups sugar |
3 tablespoons flour |
1 tablespoon butter, melted |
2 eggs, beaten |
2 unbaked pie crusts |
Directions:
1. Preheat oven to 450 degrees.
2. Cut rhubarb stalks into bit-size pieces.
3. In a large mixing bowl, combine sugar, flour, butter and eggs; mix well.
4. Add rhubarb and stir well.
5. Turn into a prepared pie crust and top with the second crust; seal and cut slits to vent steam.
6. Optional: Brush the top crust with another beaten egg (may be thinned with water) and then sprinkle regular sugar generously over the top.
7. Put in 450 degree oven for 10 minutes, then turn down to 350 degrees.
8. Bake 30 minutes. I generally need to add another 15-20 minutes to the baking time; the crust will be a deep golden brown.
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