Rhubarb Pies Recipe

Take the tender stalks of the rhubarb, strip off the skin, and cut the

stalks into thin slices. Line deep plates with pie crust, then put in

the rhubarb, with a thick layer of sugar to each layer of rhubarb--a

little grated lemon peel improves the pie. Cover the pies with a thick

crust--press it down tight round the edge of the plate, and prick the

crust with a fork, so that the crust will not burst while baking, and

let out the juices of the pie. Rhubarb pies should be baked about an

hour, in a slow oven--it will not do to bake them quick. Some cooks stew

the rhubarb before making it into pies, but it is not so good as when

used without stewing.

Vote