GRANDMA’S SPRINGTIME RHUBARB PIE
- 1 PIE CRUST REQUIRED
- PLUS ADDITIONAL PIE DOUGH
- 1.5 LBS RHUBARB
- 2 EGGS
- 1 ¾ CUPS SUGAR
- 4 TBLS FLOUR
- ¼ TSP MACE
- DASH SALT
- ¼ CUP ORANGE JUICE
- 1 TBLS MELTED BUTTER
BEAT EGGS IN LARGE BOWL, BLEND SUGAR, FLOUR, MACE, SALT & OJ.
STIR IN RHUBARB, COATING ALL PIECES WELL. POUR INTO PIE SHELL.
TOP WITH REMAINING STRIPS OF PIE CRUST. BRUSH TOP WITH MELTED BUTTER. BAKE AT 425 FOR 50 MINUTES. PUT ON COOKIE SHEET TO CATCH
JUICE.