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Rhubarb Pie to Perfection




Source of Recipe


Inernet


List of Ingredients




-4 cups fresh rhubarb, sliced
-4 cups boiling water
-1 1/2 cups sugar
-3 tablespoons flour
-1 teaspoon quick cooking tapioca
-1 egg
-2 teaspoons cold water
-pastry for double crust pie (9")
-1 tablespoon butter



Recipe



-Place rhubarb in a colander and pour water over it; set aside.
-In a bowl, combine sugar, flour and tapioca; mix well.
-Drain rhubarb; add to sugar mixture and toss to coat.
-Let stand for 15 minutes.
-Beat egg and water; add to rhubarb mixture and mix well.
-Line a 9-inch pie plate with bottom pastry.
-Add filling.
-Dot with butter.
-Cover with remaining pastry; flute edges.
-Cut slits in top crust.
-Bake at 400ºF for 15 minutes.
-Reduce heat to 350ºF; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly.

**8 servings.