Rhubarb Pie

7 ingredients
5 steps

Ingredients

  • 1 double pie crust
  • 1 1/3 c. sugar
  • 1 1/4 tsp. salt
  • 4 tsp. quick-cooking tapioca
  • 4 tsp. flour
  • 4 c. unpeeled rhubarb, cut in 1-inch pieces
  • 1 Tbsp. butter or margarine

Directions

  1. 1
    Using half the prepared pastry, line a 9-inch pie pan.
  2. 2
    Roll out the remaining pastry and cut in strips, 1/2-inch wide. Combine remaining ingredients, except butter, and turn into the pie pan; dot with butter.
  3. 3
    Arrange pastry strips, lattice-fashion, over fruit.
  4. 4
    Seal edges; trim and flute.
  5. 5
    Bake in hot oven, 400° for 40 to 50 minutes or until crust is golden and fruit is cooked.

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