tag:blogger.com,1999:blog-44920855583082464442011-04-21T21:22:37.685-07:00---noreply@blogger.comBlogger11100tag:blogger.com,1999:blog-4492085558308246444.post-6450954584465382392009-05-04T11:07:00.000-07:002009-05-04T11:25:27.042-07:00I remember the rhubarb pie that my Mother used to make when I was growing up, and since we have a patch of rhubarb growing in our back yard, I got ambitious enough to try to bake a pie. I searched the internet and found a plethora of recipes, most of them containing ingredients I know my Mom never put in hers. Or they were so complicated. All I wanted was a SIMPLE rhubarb pie recipe, but it was not to be found.<br /><br />Now that my Mother is gone I can't ask her to share hers. But recently I ran across an Amish version of this recipe that is very close to the one my Mom made. I have tried it and my family loves it. Here it is:<br /><br />1 (9 inch) package of 2 pie shells<br />4 cups rhubarb, sliced 1 inch think<br />1-1/4 cups sugar<br />4 Tablespoons all-purpose flour<br />2 teaspoons lemon juice<br />1 egg white<br />1 Tablespoon of butter<br /><br />Preheat the oven (and a baking sheet) to 425° F. Combine the rhubarb, sugar, flour, lemon juice and egg. Mix well. Pour into unbaked pie shell. Take your second trust and, using a knife or pizza cutter, cut into strips. Lay these in a cross stich pattern on top of the pie. Sprinkle with a tiny bit of cinnamon, sugar and melted butter. Place pie on cookie sheet and bake for 30 minutes. Cool before serving. (One hint: Pie may be runny so it's best to refrigerate it for a couple of hours before serving.) Top it with your favorite vanilla ice cream. It's delicious!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4492085558308246444-645095458446538239?l=sallyknight.blogspot.com' alt='' /></div>---noreply@blogger.com0