Rhubarb Pie (Alternate)

Ingredients

• 3 cups diced rhubarb
• 1 cup sugar
• oul four
• 1-8 t. salt
• 1 pastry lined pan
• fe a Utter

Method

1. 1

   Combine rhubarb, sugar, flour and salt.

2. 2

   Fill pastry-lined pie pan; dot with butter and adjust top crust.

3. 3

   Bake in hot oven (450 F) for 10 minutes, then in moderate oven (350 F) bake about 30 minutes.

Nutrition per serving

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 51. The excerpt below is the record exactly as published.

1-8 t. salt Line an 8-inch pie plate with pas- try. Fill cherries.. Mix together sugar, flour and salt and sprinkle cherries. Dot with butter if desired. Roll out top crust and cut into triangles to each wedge of pie. Cut a circle from each wedge. Arrange on pie and press a half cherry into each circle. Bake in hot oven until brown. Mrs. Clinard Johnson Ferguson Club QUICK FRUIT OR BERRY PIE Pick and wash nice blackberries and put in baking dish. Sprinkle enough granulated sugar to sweeten. Set in oven. and heat while biscuit dough is being rolled out the size to cover ber- ries. Cut a few places in dough to let steam escape. Place over berries and sprinkle with sugar and dot with but- ter. Bake in hot oven until nicely browned. Prick in center with fork to see if done and if not leave oven door open or lower heat and bake until well done. Serve plain or with whipped cream. Apples, peaches, pears, or most any kind of fruits may be-substituted for blackberries. Ground cinnamon gives apples and pears a delicious flavor. Mrs. J. B. Bell Ronda Club HOME DEMONSTRATION CLUB COOK BOOK 14 BROWN SUGAR CREAM PIE 3 eggs iT. butter 3% cup cream 3 cups brown sugar LY. flour 1 T. lemon extract Mix together all ingredients. Pour into unbaked pie shell and bake in moderate oven 375 F. until done. Mrs. Quincy Whittington Fairplains Club RHUBARB CUSTARD PIE % cup sugar 1% t. salt 4 cup white syrup 1 T. melted butter or margarine % lb. rhubarb (3 cups) Zal.corn starch 1 ege Line a~9-inch pie pan with pastry. Wash. rhubarb and cut into 1 inch lengths. Place rhubarb in pie shell. Combine sugar, corn starch and salt. Add egg and beat well. Add syrup and melted butter. Pour over rhubarb. Roll out remaining pastry. Cut in narrow strips. Arrange lattice of pastry strips across top. Bake in hot oven 15 minutes; reduce heat and bake 30 minutes. Mrs. Ralph Wooten Millers Creek Club PECAN PIE 1% cup butter 3 eggs 1 cup light corn syrup 1% t. vanilla 1% cup brown sugar 14 t. salt . 1% cup milk 1 cup chopped pecans Cream butter and sugar, then add - other ingredients and mix well. Line pie plate with plain pastry, pour in filling and bake 40 minutes in mod- erate oven. Chill. Serve with whipped cream. Mrs. Jack Wagoner Millers Creek Club RHUBARB PIE 3 cups rhubarb, uncooked %4 cup butter 1 cup sugar Cook rhubarb. Add butter and su- gar. Turn in uncooked pie shell and bake until brown. : Mrs. E. F., Edwards Ronda Club , ICE BOX LEMON PIE 1 1-3 cups sweetened condensed milk 1% t. lemon extract 2 T. sugar le cup lemon juice 2 eggs Crumb crust Blend milk, lemon juice, lemon ex- tract and egg yolks. Pour into chilled crumb crust or baked pie sheil. Cover with meringue, made by beating egg whites until foamy and adding sugar gradually, beating until stiff. Bake in slow oven 15 minutes. Mrs. T. G. Johnson Abshers Club SUGAR CREAM PIF: Mix 3 cups brown sugar 3 eggs 34 cup cream Te LOuUr 2 T. butter 1 T. lemon flavoring Mix all together. Pour into unbaked pie shell and bake at 400 F. for 5 min- utes. Reduce heat to 350 F. and bake until done. Mrs. Avery Whittington Ronda Club CHESS PIE 4 eggs 2 cups light brown sugar 14 |b. butter Melt butter and cool. Add eggs and brown sugar and mix thoroughly and put in cooked crust. Cook in oven 300 F. for 1 to 1% hours, depending on the size of pie pan and thickness of filling in pan. Mrs. Grady A. Dimmette Ronda Club 112 HOME DEMONSTRATION CLUB COOK BOOK CUSTARD PIE 3 eggs or 6 egg yolks carve Salt % t. vanilla % cup sugar % t. nutmeg 2 cups scalded milk Beat eges slightly and combine with sugar, salt, nutmeg and vanilla. Slowly add milk. Mix well and pour into un- baked shell. Bake in hot oven 10 min- utes. Serve hot or cold. Mrs. Rufus Gilliam Roaring River Club COCOANUT CREAM PIE Zo lecormmestarch 6 T. sugar 1 cup cocoanut 1 t. vanilla 2 cups milk eateasalt 3 eggs Pastry Mix corn starch with a little cold water. Add rest of water, milk, sugar and salt. Cook until thickened, stir- ring constantly. Add cocoanut, eggs slightly beaten and vanilla. Pour into plate lined with pastry and bake in moderately hot oven until firm. Top with whipped cream. Mrs. I. M. Sparks Ronda Club COCOANUT CREAM PIE 1% cups scalded milk Yt. salt 3 egg yolks % cup shredded cocoanut 1-3 cup sugar Zeiewcorn starch 1T. butter % t. vanilla Add sugar, corn starch and salt to egg yolks. Pour scalded milk into mixture. Pour in double boiler and cook until thick. Add butter, cocoanut and vanilla. Pour in pastry lined pie pan and bake until set, Mrs. Roy Stoker Fairplains Club PUMPKIN PIE 2 cups mashed pumpkin 38 egg yolks, beaten 1% t. cinnamon 4% t. ginger ibe ENA % t. cloves 1 cup milk % t. nutmeg 3 egg whites, stiffly beaten Line a pie pan with plain pastry and pinch with fingers to make a fancy edge. Mix the pumpkin and milk to- gether. Add yolks. Add sugar mixed with spices and salt. Mix well. Fold in egg whites. Turn into pie pan. Bake in quick oven 10 minutes. Reduce heat to 875 F. and bake 20 minutes longer or until the filling is firm. Serve with whipped cream. Mrs. Charlie Warren .Cricket Club % cup sugar LEMON PIE iScup.sugar % t. salt 1% c. water 2 lemon rinds 3 T. corn starch 3 egg yolks Juice of 2 lemons 2 T. butter Put in double boiler water, corn starch and sugar. Cook until thick. Add egg yolks lightly beaten and then add rind and juice of lemon. When thick put in pastry lined pie pan and bake until set. Miss Lou Crysel Cricket Club KARO PECAN PIE 3 slightly beaten eggs 1 t. salt 1 c. sugar 1 cup karo syrup 1 t. vanilla 2-3 c. pecan meats chopped Mix together adding pecans: last. Pour into 9 inch pan lined with crust. Bake at 450 F. 10 minutes, Reduce heat to 350 F. and bake until silver knife blade inserted in filling comes out clean. Mrs. H. M. Wellman Cricket Club HOME DEMONSTRATION CLUB COOK BOOK 113 APPLE PIE 3 cups apples cooked 1 t. cinnamon % t. nutmeg Y cup sugar % t. allspice 3 T. melt butter Mix well and bake in pastry shell. Mrs. Clate Snider Cricket Club RHUBARB PIE 3 cups diced rhubarb ~ 1 cup sugar oul four 1-8 t. salt 1 pastry lined pan fe a Utter

Cook this with the app: pantry check, scaling, and the assistant.