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Rhubarb Pie

Makes: 8 servings

Prep 30 mins Bake 375°F 45 mins

Ingredients

3/4 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
6 cups fresh or frozen unsweetened sliced rhubarb, thawed
1 15 ounce package folded refrigerated unbaked piecrust (2 crusts)

Directions

1. Preheat oven to 375 degree F. For filling, in a large bowl stir together sugar, flour, and cinnamon; stir in undrained rhubarb.

2. Line a 9-inch pie plate with pastry; trim. Transfer filling to pastry. Trim bottom pastry to edge of plate. Cut slits in remaining pastry; place on filling and seal. Crimp edge as desired. If desired, brush with milk; sprinkle with sugar.

3. Cover edge of plate with foil. Bake for 25 minutes; remove foil. Bake for 20 to 30 minutes more or until filling is bubbly in center and pastry is golden. Cool on a wire rack. Makes 8 servings.

Nutrition Facts (Rhubarb Pie)

Servings Per Recipe 8,
cal. (kcal) 365,
Fat, total (g) 13,
chol. (mg) 12,
sat. fat (g) 5,
carb. (g) 58,
fiber (g) 24,
pro. (g) 4,
vit. A (IU) 243,
vit. C (mg) 6,
sodium (mg) 129,
calcium (mg) 101,
iron (mg) 2,
Percent Daily Values are based on a 2,000 calorie diet

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