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Country Rhubarb Pie (or Apple Pie)

By littleturtle

Added February 25, 2005 | Recipe #111918

Categories: Pie Pies and tarts Dessert

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Rate it! | Read 1 Reviews

Total Time:

Prep Time:

Cook Time:

1 hrs 15 mins

20 mins

55 mins

littleturtle's Note:

The fruit and sugar will boil out around the sides, resulting in the gooey, syrupy, heavenly cake. This scone dough is quicker to make and absorbs the juices better than pastry. For a delicious apple pie just substitute an equal amount of apples for rhubarb.

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Ingredients:

Serves: 6-8

Yield:

pie

Units: US | Metric

Pie crust

12 ounces flour
1 teaspoon baking soda
1 pinch salt
2 ounces powdered sugar
3 ounces butter
1 egg
16 fluid ounces buttermilk

Filling

1 lb rhubarb, roughly chopped
7 -9 ounces sugar
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon lemon juice
1 egg white, whisked
powdered sugar, to dust

Directions:

1

Preheat oven to 350°F (gas mark 4), and grease a deep 10" pie dish.
2

Sieve flour, baking soda and salt into a mixing bowl.
3

Add powdered sugar and rub in butter.
4

In a separate bowl, beat the egg together with the buttermilk and gradually add this to the flour until a dough is formed.
5

Knead lightly on a floured surface and divide dough in half.
6

Roll out one half and use it to line the pie dish.
7

Mix sugar, nutmeg, and salt.
8

Fill the dish with the rhubarb and sprinkle with the sugar mixture and lemon juice.
9

Roll out the remaining dough to form a pastry lid.
10

Brush the rim of the pastry base with water and put on the lid.
11

Glaze with the whisked egg white and dust with powdered sugar.
12

Make steam slits in the lid and bake for 50-60 minutes or until the crust is lightly browned and the fruit is soft.