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Top Rhubarb Pie |
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Ingredients
Crust.....1 cup all purpose flour .....Pinch of salt .....1/3 cup shortening .....3 to 4 tablespoons cold water Filling .....1 1/4 cups sugar .....3 tablespoons cornstarch .....1/2 teaspoon cinnamon .....1/4 teaspoon nutmeg .....4 cups rhubarb, sliced 1/4 inch .....2/3 cup chopped pecans Topping .....1 cup all purpose flour .....2/3 cup sugar .....1/2 cup butter |
PreparationHeat oven to 400 degrees. In large bowl stir together 1 cup flour and salt. Cut in shortening until crumbly. With fork mix in water until flour is moistened. Shape into a ball. On lightly floured surface roll into 12 inch circle. Place in 9 inch deep dish pie pan. Crimp or flute crust; set aside. In large bowl stir together all filling ingredients except rhubarb and pecans. Stir in rhubarb until well coated with sugar mixture. Spoon into pie shell. Sprinkle with pecans; set aside. In medium bowl stir together 1 cup flour and 2/3 cup sugar. Cut in butter until crumbly. Sprinkle mixture over rhubarb. Cover edge of crust with 2 inch strip of aluminum foil. Bake for 50 to 60 minutes or until topping is golden brown and filling bubbles around edges. If desired, remove aluminum foil during last 10 minutes.Yield: 8 servings |
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