INGREDIENTS
Crust
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
2
cups cut-up fresh or frozen rhubarb
1/4
cup all-purpose flour
1/8
teaspoon ground nutmeg
1
tablespoon coarse sugar, if desired
DIRECTIONS
1
Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch pie plate. Cut off overhang of crust in pie plate even with plate edge.
2
In large bowl, mix filling ingredients except milk and coarse sugar; toss gently to mix. Spoon into crust-lined pie plate. Cut second crust into about 2x1 1/2-inch rectangles. Lay in straight rows across filling, placing one corner over the other, leaving about 1 inch between rows. Place remaining dough rectangles around edge, overlapping to fit. Brush with milk; sprinkle with coarse sugar. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 to 20 minutes of bake time.
3
Bake 42 to 46 minutes or until filling bubbles in middle and crust is golden brown. Cool on cooling rack at least 1 hour before serving.
High Altitude (3500-6500 ft)
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