Recipe - Nadias Rhubarb Pie

1 One half pound Rhubarb; (from 3 One half to 4
cups cut)
1 cup Sugar
2 tablespoon Quickcooking tapioca
1/8 teaspoon Salt
Pastry for 8inch Double
Crust
1 tablespoon Butter

Here is one of my plain old pie recipes. Can't beat this one really.

Wash rhubarb thoroughly, trim off leaf and stem ends and discard. Cut stems
into 3/4inch lengths. Combine sugar, tapioca and salt, add to rhubarb and
mix thoroughly. Fit pastry into pie pan. Turn rhubarb mixture into
pastrylined pan. Roll out pastry for crust with cold water just before
laying on top crust. Lay upper crust over pie and press edges together to
seal: trim off excess dough. Let rest 10 minutes and flute rim as desired.
Bake in a hot oven (450 dgrees F.) for 15 minutes, then reduce heat to 325
degrees (moderately slow) and bake 30 minutes longer, or until rhubarb is
done. Serve warm or cold 5 servings.

Variation: Reduce rhubarb to 1 lb. and add 1 cup seedless raisins and 1/4
teaspoon cinnamon to filling.

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Feb 26,
1998