DESSERTS: PIES & PUDDINGS
TESTER’S COMMENTS
This is good, like a custard pie. I made it with a top crust, but next time I’ll try it without one.
–L.R.
1 |
unbaked 9-inch piecrust (a double crust will make a pretty pie) |
1 |
cup all-purpose flour |
1 |
cup sugar |
1½ |
teaspoons salt |
3 |
eggs |
3 |
tablespoons fresh lemon juice |
2 |
teaspoons butter, softened |
6 |
cups chopped rhubarb |
Preheat oven to 425°F. Line a pie plate with pastry.
In a bowl, combine flour, sugar and salt.
In another bowl, beat eggs. Add lemon juice and butter and stir to blend. Add to flour mixture and stir to blend. Add rhubarb and mix thoroughly.
Pour into piecrust. Bake for 10 minutes, then reduce heat to 375°F and bake for 45 minutes more.
Makes 6 to 8 servings.
This recipe almost has no business being called “Grandma’s.” I have no fond childhood memories of her baking it for me; in fact, she hated cooking. She gets her name on it for her remarkable talent of finding and passing on really good recipes.
Dariana Travis, Peterborough, New Hampshire
When you have an excess of rhubarb, freeze it. Choose firm, tender, well-colored stalks. Wash, trim, and cut into 1- to 2-inch pieces. Blanch the rhubarb in boiling water for 1 minute. Cool promptly in cold water to retain color and flavor. Drain well, then pack in a container or plastic freezer bag before freezing.