MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Deep-Dish Rhubarb Pie
Categories: Pies, Pastry, Desserts
Yield: 6 Servings

3/4 c Sugar
1/3 c Flour; sifted
1 ts Ground cinnamon
1/2 ts Ground cloves
1 2/3 lb Fresh rhubarb
2 tb Butter

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1 1/2 c Flour; sifted
1 ts Salt
1/2 c Lard
4 tb Ice water; approx
Milk or cream
Sugar

Sift flour & salt into a med. bowl; cut in lard with a
fork or pastry blender until mixture is crumbly.

Sprinkle cold water over mixture, 1 tb at a time; mix
lightly with a fork just until pastry holds together
and leaves sides of bowl clean. Make a ball; flatten
it. Wrap dough in plastic and store in refrigerator
until ready for use.

Mix sugar, flour, cinnamon, and cloves in a bowl.

Wash rhubarb; trim ends; cut into 1" pieces (You
should have 10 cups). Place in a large bowl.

Sprinkle with sugar mixture; toss lightly to mix.
Let stand 15 minutes. Toss again.

Spoon rhubarb filling into an 8" x 8" x 2" baking
dish; dot with butter.

Prepare pastry. Roll out to a 10" square on a lightly
floured surface. Cut in 1/2" with a pastry wheel or
knife. Weave strips into a lattice. Cover filling.
Turn ends under just enough so that strips touch sides
of baking dish. Brush lattice top with milk or cream;
sprinkle with sugar.

Bake in hot oven (425ºF/220ºC) for 40 minutes, until
pastry is golden and juices bubble up. Cool. Serve
warm with vanilla ice cream, if you wish.

Family Circle All-Time Baking Favorites; 1974

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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