Perfect Rhubarb Pie

Name: Perfect Rhubarb Pie
Ingredients: 4 c. sliced fresh rhubarb; 4 c. boiling water; 1 1/2 c. sugar; 3 Tbsp. all-purpose flour; 1 tsp. quick cooking tapioca; 1 egg; 2 tsp. cold water; pastry for double crust pie (9-inch); 1 Tbsp. butter or margarine

9 ingredients

10 steps

Ingredients

4 c. sliced fresh rhubarb
4 c. boiling water
1 1/2 c. sugar
3 Tbsp. all-purpose flour
1 tsp. quick cooking tapioca
1 egg
2 tsp. cold water
pastry for double crust pie (9-inch)
1 Tbsp. butter or margarine

Directions

1

Place rhubarb in a colander and pour water over it; set aside.
2

In a bowl, combine sugar, flour and tapioca; mix well. Drain rhubarb; add to sugar mixture and toss to coat.
3

Let stand for 15 minutes.
4

Beat egg and water; add to rhubarb mixture and mix well.
5

Line a 9-inch pie plate with bottom pastry.
6

Add filling.
7

Dot with butter.
8

Cover with remaining pastry; flute edges.
9

Cut slits in top crust.
10

Bake at 400° for 15 minutes. Reduce heat to 350° and bake 40 to 50 minutes longer or until crust is golden brown and filling is bubbly.