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Rosy Rhubarb Pie

Canadian.Recipes's picture
Ingredients
  Pastry 1 (For 2 Crust Pie)
  Quick cooking tapioca 1 Tablespoon
  Fresh rhubarb 1 3⁄4 Pound
  Grenadine 1⁄4 Cup (4 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Flour 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Grated orange peel 1 Teaspoon
  Butter/Margarine 2 Tablespoon
  Egg white 1 , beaten
  Sugar 2 Teaspoon
Directions

Prepare a 9-inch pie shell; roll out remaining pastry for top crust.
Sprinkle tapioca over bottom of pie shell.
Set aside.
Wash rhubarb, trim off leaves and ends of stems, and cut into 1-inch pieces to make 6 cups.
(Peel only if skin is tough.) Toss rhubarb with grenadine, then with a mixture of sugar, flour, salt, and orange peel.
Turn into pie shell, heaping slightly in center; dot with butter.
Complete as directed for a 2-crust pie.
Brush top lightly with egg white, then sprinkle with the 2 teaspoons sugar.
Bake at 450°F 15 minutes; reduce oven temperature to 375°F and bake 20 to 25 minutes, or until golden brown.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Method: 
Baked
Dish: 
Pie
Interest: 
Party

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