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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* Origin: Outpost BBS * Johnson City, TN (1:18/200)