MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Deep-Dish Rhubarb Pie
Categories: Pies, Pastry, Desserts
Yield: 6 Servings

3/4 c Sugar
1/3 c Flour; sifted
1 ts Ground cinnamon
1/2 ts Ground cloves
1 2/3 lb Fresh rhubarb
2 tb Butter

MMMMM----------------------FLAKY PASTRY II---------------------------
1 1/2 c Flour; sifted
1 ts Salt
1/2 c Shortening
4 tb Ice water; approx
Milk or cream
Sugar

Sift flour & salt into a med. bowl; cut in shortening
with a fork or pastry blender until mixture is crumbly.
Sprinkle cold water over mixture, 1 tb at a time; mix
lightly with a fork just until pastry holds together
and leaves sides of bowl clean. Make a ball; flatten
it. Wrap dough in plastic and store in refrigerator
until ready for use.

Mix sugar, flour, cinnamon, and cloves in a bowl.

Wash rhubarb; trim ends; cut into 1" pieces (You
should have 10 cups). Place in a large bowl.

Sprinkle with sugar mixture; toss lightly to mix.
Let stand 15 minutes. Toss again.

Spoon rhubarb filling into an 8" x 8" x 2" baking
dish; dot with butter.

Prepare pastry. Roll out to a 10" square on a lightly
floured surface. Cut in 1/2" with a pastry wheel or
knife. Weave strips into a lattice. Cover filling.
Turn ends under just enough so that strips touch sides
of baking dish. Brush lattice top with milk or cream;
sprinkle with sugar.

Bake in hot oven (425ºF/220ºC) for 40 minutes, until
pastry is golden and juices bubble up. Cool. Serve
warm with vanilla ice cream, if you wish.

Family Circle All-Time Baking Favorites; 1974

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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... Bread was the staff of life before humans became gluten intolerant.

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: English Walnut Pie
Categories: Pies, Nuts, Desserts, Pastry
Yield: 6 Pieces

3 lg Eggs
1/4 ts Salt
3/4 c White sugar
2 ts Vanilla extract
3/4 c Light corn syrup (Karo)
1 c Chopped walnuts
1/4 c Butter
1 (9") deep dish pie crust

Set oven @ 400-|F/205-|C.

Beat the eggs in a large bowl. Mix in sugar, salt,
vanilla, and syrup. Melt the butter and add it to the
egg mixture. Stir in the nuts. Pour filling into pie
shell.

Bake for 10 minutes. Reduce heat to 300-|F/150-|C, and
continue baking for 35 to 45 minutes.

UDD Note: You can add a layer of walnut halves to the
top of the filling and brush with melted butter. More
nuts is always better in this case.

MM Format by Dave Drum - 09 February 1999

Uncle Dirty Dave's Kitchen

MMMMM

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