Springtime Rhubarb Pie
2015-02-21 14:50:20
Serves 8
Mom made this every so often, although not as fancy a topping as the recipe describes.
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Nutrition Facts
Serving Size
177g
Servings
8
Amount Per Serving
Calories 354
Calories from Fat 95
% Daily Value *
Total Fat 11g
16%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 50mg
17%
Sodium 164mg
7%
Total Carbohydrates 62g
21%
Dietary Fiber 2g
8%
Sugars 45g
Protein 4g
Vitamin A
4%
Vitamin C
15%
Calcium
8%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 package piecrust mix
- 1 ½ pounds rhubarb
- 2 eggs
- 1 ¾ cups sugar
- 4 tablespoons flour
- ¼ teaspoon mace
- Dash of salt
- ¼ cup orange juice
- 1 tablespoon melted butter or margarine
Instructions
- Prepare piecrust mix, following label directions. Roll out half to a 12-inch round on a lightly floured pastry cloth or board; fit into a 9-inch pie plate; trim overhang to ½ inch.
- Wash rhubarb; trim ends; cut rhubarb into 1-inch pieces. (There should be about 4 cups)
- Beat eggs slightly in a large bowl; blend in sugar, flour, mace, salt and orange juice; stir in rhubarb to coat pieces well. Spoon into prepared pastry shell.
- Roll out remaining pastry to a rectangle, about 12x4; trim edges even with a pastry wheel or knife, then cut pastry lengthwise into 4 one-inch-wide strips. Holding the ends of each strip, one at a time, twist lightly into a spiral and lay over filling, spoke fashion, crossing in center of top. Trim overhang to ½ inch; turn under with bottom crust, flush with rim; flute edge. Set pie on a cookie sheet to catch any juices; brush pastry topping lightly with melted butter or margarine.
- Bake in hot oven (425°) 50 minutes, or until pastry is golden and juices bubble up. Cool completely on a wire rack, then cut between "spokes" into wedges so each serving will have a pastry strip running down middle.
Bernell's Kitchen /