Rhubarb Pie
This recipe was heavily edited, with things crossed out and changed. I hope it is accurate, as it was hard to read. I don't remember Grammie putting orange juice in the pie, but then maybe I just wasn't paying attention....
2 1/2 pounds rhubarb
4 tablespoons flour
2 tablespoons grated orange rind or orange juice
2 cups sugar
Wash and dry the rhubarb, dice to make four cups.
Mix with other ingredients, let stand 20 minutes.
Add:
1 tablespoon melted butter
1 tablespoon lemon juice
Prepare pie crust. Put above ingredients into unbaked pie shell, bake until rhubarb is tender, crust browned.
No time, no temperature given
(I looked on Google, and there are some awfully strange rhubarb recipes out there. However, this one seems close to the spirit of Grammies:
INGREDIENTS:
4 cups chopped rhubarb
1 1/3 cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie
DIRECTIONS:
1. Preheat oven to 450 degrees F .
2. Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
3. Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F , and continue baking for 40 to 45 minutes. Serve warm or cold.
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Here's another one.
2 pounds rhubarb, cut into 1/2 inch pieces
1 1/4 cups white sugar
1/3 cup all-purpose flour
1/8 teaspoon ground nutmeg
2 tablespoons butter
1 recipe pastry for a 9 inch double crust pie
DIRECTIONS:
1. Preheat oven to 425 degrees F.
2. Combine sliced rhubarb with sugar, flour and nutmeg and mix lightly. Add red food coloring, if using, and mix well.
3. Place mixture into unbaked 9 inch pie shell and dot with butter. Cover with top pastry and cut design in top crust for steam to escape.
4. Bake for 30 minutes or until crust is golden brown and fruit is bubbly. Let cool and serve..