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Peoria Rhubarb Cream Pie

Ingredients

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Directions

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  • Prepare Pastry for Single-Crust Pie. Preheat oven to 400°. 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.

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  • 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.

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  • 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.

Nutrition Facts (Peoria Rhubarb Cream Pie)

455 calories; 19 g total fat; 8 g saturated fat; 101 mg cholesterol; 182 mg sodium. 67 g carbohydrates; 2 g fiber; 6 g protein; 486 IU vitamin a; 5 mg vitamin c; 71 mg calcium; 2 mg iron;

Pastry for Single-Crust Pie

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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