Peoria Rhubarb Cream Pie
- Makes: 8 servings
- Yield: 1 pie (8 servings)
- Hands On 45 mins
- Total Time 1 hr
Ingredients
-
Pastry for Single-Crust Pie (see recipe below)
-
1 1/2
cups
sugar
-
1/4
cup
all-purpose flour
-
3/4
teaspoon
ground nutmeg
-
3
slightly beaten eggs
-
4
cups
sliced fresh rhubarb or thawed and drained frozen sliced rhubarb
-
1/2
cup
all-purpose flour
-
1/4
cup
sugar
-
1/3
cup
butter
Directions
- Prepare Pastry for Single-Crust Pie. Preheat oven to 400 degrees . For filling: In a large bowl, combine 11/2 cups sugar, 1/4 cup flour and the nutmeg. Add the eggs; mix well. Gently stir in the rhubarb. Turn the mixture into the pastry-lined pie plate.
- For streusel: In a small bowl, combine 1/2 cup flour and 1/4 cup sugar. Using a pastry blender or your fingers, cut or rub in butter until mixture resembles coarse crumbs. Sprinkle over the pie.
- Cover edge of pie with foil to prevent overbrowning. Bake for 20 minutes. Remove foil. Bake about 20 minutes more or until topping is golden.
Pastry for Single-Crust Pie
Ingredients
- 1 1/4
cups
all-purpose flour
- 1/4
teaspoon
salt
- 1/3
cup
shortening
- 3 - 4
tablespoons
cold water
Directions
- On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a 12-inch circle. Ease pastry into a 9-inch pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry. Flute edge; do not prick pastry.
- In a bowl, stir together all-purpose flour and salt. Cut in shortening until pieces are the size of small peas. Using cold water, sprinkle 1 tablespoon of the water over part of mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball.
Nutrition Facts
(Peoria Rhubarb Cream Pie)
Servings Per Recipe 8, Fat, total (g) 19, chol. (mg) 101, pro. (g) 6, vit. A (IU) 486, iron (mg) 2, carb. (g) 67, vit. C (mg) 5, calcium (mg) 71, cal. (kcal) 455, sodium (mg) 182, fiber (g) 2, sat. fat (g) 8
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