Homemade Rhubarb Pie
|Two crust pie pastry||1|
|Sliced rhubarb||3 Cup (48 tbs)|
|Lemon juice||1 Tablespoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
Line a 9 inch pie pan with half the pastry.
Save remaining pastry for top crust.
Chill both while you prepare the filling.
Cut rhubarb in slices about 1/2 inch thick and place in pie shell.
Make a smooth paste of sugar, flour, salt, lemon juice, and slightly beaten egg yolks.
Spoon on top of rhubarb and cover with top crust, slashed in several places.
Bake in a preheated 400° oven for 20 minutes.
Reduce heat to 350° and continue baking about 20 minutes or until pastry takes on a rich gold color.
In some sections of the country rhubarb is known as pie plant.