Double-Cooked Rhubarb Pie

By Valarie

Any fruit pie can be baked with this recipe.

Ingredients

• Pastry dough for double crust 9-inch pie
• 4 cups 1/2 inch pieces rhubarb stalk
• 1 1/3 cup sugar
• 1/3 cup flour
• 2 Tablespoon butter cut into pieces

Preparation

Step 1

Put crust into 9-inch pie plate

Toss together rhubarb, sugar, flour in large mixing bowl. Spoon filling into crust. Dot with butter.

Put on top crust, Cut a few decorative slashes in upper crust to vent steam.

Microwave on high 8 to 12 minutes or until juices start to bubble through slits in crust, rotating after 4 minutes. Transfer to a conventional oven. Bake at 425 degrees 8 to 12 minutes or until crust is golden brown.