*  Exported from  MasterCook Mac  *

                         Spring Fresh Rhubarb Pie

Recipe By     : Ann Pillsbury's Baking Book (1950)
Serving Size  : 8    Preparation Time :1:30
Categories    : Family Favorites                 Pies & Pastries
                Rhubarb

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       -            9" pie shells
   4      cups          rhubarb -- cut into 1/2" pieces
   1                    egg -- slightly beaten
   1      tablespoon    lemon juice
     1/2  teaspoon      grated lemon rind
     1/4  cup           all-purpose flour
     1/4  teaspoon      salt
     1/4  teaspoon      nutmeg
   1 1/2  cups          sugar

Line 9” pie pan with half the pastry.

Combine rhubarb, egg, lemon juice and lemon rind.  Blend together flour, salt, nutmeg and sugar.
Add dry ingredients to rhubarb mixture and blend thoroughly.  Turn into pastry-lined pan.  Place
lattice strips over filling; seal and flute.  Bake at 450°F. for 10 minutes, then at 350°F.
for 50 minutes.

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Per serving: 383 Calories; 13g Fat (30% calories from fat); 4g Protein; 64g Carbohydrate; 27mg
Cholesterol; 369mg Sodium
Food Exchanges: 1 1/2 Starch/Bread; 2 1/2 Fruit; 2 1/2 Fat; 2 1/2 Other Carbohydrates


Nutr. Assoc. : -32756 0 0 0 0 0 0 0 0
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