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Ingredients
- 1Â 1/2 lb Rhubarb, (from 3 1/2 to 4 c. cut)
- 1 c. Sugar
- 2 Tbsp. Quick-cooking tapioca
- 1/8 tsp Salt
- Â Â Pastry for 8-inch Double Crust
- 1 Tbsp. Butter
Directions
- Here is one of my plain old pie recipes. Cannot beat this one really.
- Wash rhubarb thoroughly, trim off leaf and stem ends and throw away. Cut stems into 3/4-inch lengths. Combine sugar, tapioca and salt, add in to rhubarb and mix thoroughly. Fit pastry into pie pan. Turn rhubarb mix into pastry-lined pan. Roll out pastry for crust with cool water just before laying on top crust. Lay upper crust over pie and press edges together to seal: trim off excess dough. Let rest 10 min and flute rim as desired.
- Bake in a warm oven (450 dgrees F.) for 15 min, then reduce heat to 325 degrees (moderately slow) and bake 30 min longer, or possibly till rhubarb is done. Serve hot or possibly cool 5 servings.
- Variation: Reduce rhubarb to 1 pound and add in 1 c. seedless raisins and 1/4 tsp. cinnamon to filling.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 794g | |
| Calories 1225 | |
| Calories from Fat 205 | 17% |
| Total Fat 23.17g | 29% |
| Saturated Fat 10.13g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 621mg | 26% |
| Potassium 1564mg | 45% |
| Total Carbs 252.82g | 67% |
| Dietary Fiber 9.9g | 33% |
| Sugars 206.49g | 138% |
| Protein 11.31g | 18% |
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