Delicious Rhubarb Pie Recipe
Ingredients
2 puff pastry crusts, uncooked
1 1/2 cups (375 ml) sugar
3 tbsp (45 ml) all-purpose flour
1/2 tsp (2 ml) nutmeg
1 tbsp (15 ml) butter
2 eggs, beaten
3 cups (750 ml) rhubarb cut into 1/2 inch (1,25 cm) pieces
Directions
– Preheat oven to 450 °F (230 °C).
– Line a 9-inch (22-cm) pie plate with 1 puff pastry crust.
– In a bowl, combine all other ingredients and fill pie crust. Cover with the second crust, pinch edges, and make a slit in the middle to let steam escape.
– Bake 15 minutes, then reduce heat to 350 °F (175 °C). Bake 40 to 45 minutes.
– Line a 9-inch (22-cm) pie plate with 1 puff pastry crust.
– In a bowl, combine all other ingredients and fill pie crust. Cover with the second crust, pinch edges, and make a slit in the middle to let steam escape.
– Bake 15 minutes, then reduce heat to 350 °F (175 °C). Bake 40 to 45 minutes.
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