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Almond and Rhubarb Pie Recipe
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To make almond and rhubarb pie you will need
Ingredients
| | Pastry: | | 12 3/4 | oz | plain flour | | 1 | tablespoon | Baking powder | | 1 | teaspoon | Salt | | 8 1/2 | oz | Shortening | | 2 | | Eggs; beaten | | 2 3/4 | fl oz | Milk; divided | | | Filling: | | 10 1/2 | oz | Sugar | | 1 1/4 | oz | tapioca | | 31 1/2 | oz | Rhubarb | | | Chopped fresh or frozen | | | Topping: | | 4 1/4 | oz | Butter | | 5 1/4 | oz | Sugar | | 2 | tablespoons | Milk | | 1/2 | teaspoons | Vanilla extract | | 5 1/4 | oz | Almonds; slivered |
Instructions
Combine flour, baking powder and salt; cut in
shortening as for pie pastry. Mix eggs and 1/4 cup milk; add to dry
ingredients and stir with a fork just until dough clings together. Add some
or all of remaining milk if necessary. Shape into a ball. Divide in half.
On a floured surface, roll half of dough into a 17-in, x 12-in. rectangle.
Transfer to a greased 15-in, x 10-in. x 1-in. baking pan. Combine filling
ingredients; sprinkle over dough in pan. Rollout remaining dough into a
15-in. x 10-in. rectangle. Place over filling. Fold bottom edge of dough
over top layer of dough; press edges together to seal. For topping, in a
saucepan, melt butter; add sugar and milk. Bring to a gentle boil; boil 2-3
minutes, stirring constantly. Remove from heat; stir in vanilla. Spread
over pastry. Sprinkle almonds on top. Bake at 400 deg.for 20 minutes;
reduce heat to 300 deg. Bake 30-40 minutes longer or until golden brown.
Serve warm or cold.
This should make 16-20 servings of almond and rhubarb pie.
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Tue 11 Mar 2008
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