Traditional Canadian Prairie Rhubarb Pie
This is a double crusted recipe for an 8 inch pie
Servings: 8
Ingredients
For a large 9" pie shell, double this filling:
- 4 cups or 425g rhubarb , sliced
- 2 cups or 440g sugar
- 2 or 15g tbsp flour
- 1/4 tsp salt
- 3 tbsp or 45g butter
- 2 discs prepared pastry
Instructions
- Preheat oven to 450 F
- Stir together sugar, flour, salt; add rhubarb
- Turn into pastry-lined pie pan; dot with butter
- Top with pastry or lattice and flute edges
- Bake 10 minutes at 425 F 10 min.; turn heat to 350 and continue baking for 30-40 min. or until brown
- Cool or serve warm with ice cream