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Rhubarb Pie
 
 

3 cups rhubarb 1 cup sugar 2 tablespoons flour 2 tablespoons butter or margarine 1 egg Nutmeg unbaked pastry, 2 crust Wash the rhubarb and cut in half inch lengths without peeling. Combine sugar and flour, add beaten egg and combine with rhubarb. Let stand while making pastry. Line pie pan with pastry, and add rhubarb mixture. Dot with bits of butter and sprinkle with nutmeg. Cover with top crust which has slits to let steam escape, or top with crisscross strips of crust. Bake at 450° F., for 10 minutes then reduce heat to 350° and continue baking about 35 minutes or until fruit is done and crust is brown.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.