Rhubarb Pie


Crust:

  • 2 cups Flour
  • 3 teaspoons Baking powder
  • 1 teaspoon Salt
  • 1/3 cup Shortening
  • 1 cup Milk ( approximately )

Filling:

  • 4 cups chopped rhubarb
  • 2 cups Sugar
  • 1/3 cup Flour
  • 1 teaspoon Mace
  • 3 tablespoons Butter
  • Extra milk and sugar

To make a crust, sift flour, baking powder and salt into bowl. Cut in shortening and add enough milk to make a soft, workable dough. Knead it briefly on a floured surface and form it into a smooth ball. Roll out the dough on a lightly floured surface to form a 14 inch circle and wrap the pastry around a rolling pin. Unroll onto a 9-inch pie plate. Ease pastry onto the pie plate (be careful not to stretch pastry). Trim the pastry 1/2 inch beyond the edge of the pie plate. Flute as desired.

Wash and dry the apples and rhubarb. Combine chopped fruit, sugar and mace and place it into the crust. Dot with butter. Fold up overhang over fruit, leaving center uncovered. Brush crust with milk and sprinkle with sugar. Bake in a 400 degrees oven for 50 minutes oor until fruit is tender and the crust is browned. If the crust browns too quickly, lightly cover it with foil.

Serve warm or cold with an ice cream.