Aunt Wretha’s Rhubarb Pie

[May through July or use frozen rhubarb other times of the year]

Serves  eight. (Makes one 9-inch pie.)
Prep time: 20-30 minutes. Baking time: 50 minutes

Preheat oven to 425 degrees.

Roll out piecrust on a smooth, cold surface (I use my formica counter top.) for lining and top of one 9-inch pie pan. Line the pan with one crust, making sure there are no air bubbles under the crust. Perforate the top crust so steam can escape; leave it on the counter while you mix the filling.

Mix together:
1/12 cups sugar
1/4 cup flour.
Add and mix in:
2 eggs
1 teaspoon vanilla extract
3 1/2 cups finely cut rhubarb (about 1/2 inch pieces )
2 tablespoons melted butter
Put the above mixture into the pie shell; moisten the edge of the crust with water. Put on the top crust and seal the two crusts together by pinching all around the edge. Sprinkle a little sugar on the top, for decoration. Put in a 425 degree oven, and bake for 10 minutes, then turn the oven to 350 degrees and bake for about 40 minutes longer, until the crust is golden and the filling bubbles. Remove from the oven and cool on a rack. If not eaten within a few hours, refrigerate tightly covered, but don’t cover it until it’s completely cool, or the crust will be soggy. It can also be frozen.

Mary Ellen Frame