Rosy Rhubarb Pie Recipe
Ingredients
| Pastry for 2 crust pie | ||
| Quick-cooking tapioca | 1 Tablespoon | |
| Rhubarb | 1 3/4 Pound | |
| Grenadine | 1/4 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| Flour | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Orange peel | 1 Teaspoon, grated | |
| Butter/Margarine | 2 Tablespoon | |
| Egg white, beaten | ||
| Sugar | 2 Teaspoon | |
Directions
Prepare a 9-inch pie shell; roll out remaining pastry for top crust.
Sprinkle tapioca over bottom of pie shell.
Set aside.
Wash rhubarb, trim off leaves and ends of stems, and cut into 1-inch pieces to make 6 cups.
(Peel only if skin is tough.) Toss rhubarb with grenadine, then with a mixture of sugar, flour, salt, and orange peel.
Turn into pie shell, heaping slightly in center; dot with butter.
Complete as directed for a 2-crust pie.
Brush top lightly with egg white, then sprinkle with the 2 teaspoons sugar.
Bake at 450°F 15 minutes; reduce oven temperature to 375°F and bake 20 to 25 minutes, or until golden brown.
Sprinkle tapioca over bottom of pie shell.
Set aside.
Wash rhubarb, trim off leaves and ends of stems, and cut into 1-inch pieces to make 6 cups.
(Peel only if skin is tough.) Toss rhubarb with grenadine, then with a mixture of sugar, flour, salt, and orange peel.
Turn into pie shell, heaping slightly in center; dot with butter.
Complete as directed for a 2-crust pie.
Brush top lightly with egg white, then sprinkle with the 2 teaspoons sugar.
Bake at 450°F 15 minutes; reduce oven temperature to 375°F and bake 20 to 25 minutes, or until golden brown.
Chef
