Double-Cooked Rhubarb Pie
Any fruit pie can be baked with this recipe.
- 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
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.