Try this Grandma Myrt's Rhubarb Pie recipe, or contribute your own.
Suggest a better descriptionPREHEAT OVEN TO 400
Chop, wash and drain rhubarb. Lay on a towel to get it really dry. Chop to 1" or smaller.
CRUST (BOTTOM AND LATTICE TOP; works in a 9" or 10" pan)
Combine 2 cups of sifted flour, 1 teaspoon of salt, 1/3 of the shortening or butter and 6 tablespoons of ice water. Blend with a pastry blender until it forms large crumbles. Then add the next 1/3 cup of shortening or butter and blend until the size of corn meal. If it needs more water, add the additional 1 tablespoon of ice water. ** (THIS SAME RECIPE CAN ALSO BE DONE IN THE FOOD PROCESSOR) **
Separate the dough into 2 equal pieces. This can be put in the fridge while making the filling.
FILLING:
In a large bowl, whisk together 1 1/2 cups of sugar, 1/4 cups flour, 1/4 teaspoon nutmeg and a dash of salt until blended. Set aside.
In another bowl, beat well 3 whole eggs and set aside.
PAN / CRUST PREPARATION:
** Grandma Myrt uses 10" Wearever metal pie plates. If using glass, it may take longer than 50 minutes to bake **
Roll out the bottom crust and put into the pie pan. Roll out the top crust and cut strips for the lattice top. Let sit while finishing filling.
FINISH FILLING:
Add the beaten egg to the dry ingredients and beat until smooth. Stir in a strong 4 cups of rhubarb and mix well. Pour this into the prepared pie pan. Top with 2 tablespoons of butter before putting on the lattice crust. Apply the lattice crust and sprinkle with the tablespoon of sugar.
Put into a 400 degree oven for 50 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (173g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 256 | ||
Calories from Fat: 61 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 166.3mg | 51 % | |
Sodium 11014.8mg | 380 % | |
Potassium 230.2mg | 6 % | |
Total Carbohydrate 45.3g | 13 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 44.2g | ||
Protein 5.3g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 256
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