Rhubarb
season is in full swing and this is the time for pie.
This
is an 8-inch pie. I used three cups of ½-inch rhubarb slices, 1 cup of sugar,
and 2½ tablespoons of cornstarch for the filling. It is just a bit too juicy,
so next time I’ll use 3 tablespoons of cornstarch. (Don't forget to dot the filling with butter before adding the top crust.)
Served
with a dollop of vanilla ice cream it was heavenly.
Copyright 2015 by Shirley Domer
1 comment:
Yummy! You make the best pies!
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