Lattice Rhubarb Pie Recipe
Ingredients
| Standard Pastry for 2-crust 9-inch pie, unbaked | ||
| All purpose flour | 3 Tablespoon | |
| Sugar | 1 Cup (16 tbs) | |
| 4 cups peeled rhubarb, cut into 1/2 inch pieces | ||
| Egg | 1 | |
| Water | 1 Tablespoon | |
| Butter/Margarine | 1 Tablespoon | |
Directions
Roll out slightly more than half of pastry 1/8 inch thick.
Line pie pan.
Mix flour and sugar.
Put rhubarb in lined pie pan and sprinkle with sugar mixture.
Beat egg and water and pour over rhubarb.
Dot with butter.
Roll out remaining pastry and cut into 1/2-inch strips.
Adjust strips on pie, lattice fashion.
Bake in preheated very hot oven (450°F.) for 10 minutes.
Reduce heat to moderate (375°F.); bake for about 40 minutes.
Line pie pan.
Mix flour and sugar.
Put rhubarb in lined pie pan and sprinkle with sugar mixture.
Beat egg and water and pour over rhubarb.
Dot with butter.
Roll out remaining pastry and cut into 1/2-inch strips.
Adjust strips on pie, lattice fashion.
Bake in preheated very hot oven (450°F.) for 10 minutes.
Reduce heat to moderate (375°F.); bake for about 40 minutes.
Chef
