Deep Dish Rhubarb Pie

Submitted by Molly53

""Rhubarb is much better in pies Sweet and sour, with strawberry complies It's good as gooseberry And tasty as cherry Please, have a slice -- do not be shy!" Try this favorite with a scoop of good vanilla ice cream! From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

 

• Ready In: 45mins
• Ingredients: 8
• Serves: 6

ingredients

• 4 cups fresh rhubarb, washed and cut into 1-inch pieces
• 1 1⁄4 cups sugar
• 1⁄3 cup flour
• 2 tablespoons lemon juice
• 1⁄4 teaspoon cinnamon
• 1⁄8 teaspoon ground nutmeg
• 1 tablespoon butter, melted
• 1 pie crust (either store bought or your own recipe)

directions

1. Preheat oven to 450°F.
2. Combine all ingredients except pastry and place in a 9 x 5 x 2" baking pan.
3. Place pie crust on top of mixture, fold overhanging crust under and press double edge against rim of dish.
4. Prick crust with the tines of a fork to allow steam to escape.
5. Bake in preheated oven for 10 minutes; reduce heat to 350F and bake until fruit is tender and crust is a delicate golden brown, about 25 to 30 minutes.

Reviews

[NoraMarie]

This was an excellent tasty pie.Love the idea of one crust.