Rhubarb is back!

People bow at my feet for this pie….hahaha. But I cannot take recipe credit, since I clipped it out of the Oregonian’s Food Day section. Credit goes to: Erskine Abeiter Family

But I make a durn’d good pie of it! See for yourself !

You too, can make one…

1 to 1 1/2 cups sugar

1/4 cup flour

dash of cinnamon

dash of nutmeg

3 large eggs, lightly beaten

3 1/2 to 4 cups chopped rhubarb

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Pastry for 9-inch double crust

2 Tablespoons melted butter for brushing the crust with

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Combine sugar, flour, cinnamon & nutmeg.

Add beaten eggs, and rhubarb.

Stir to coat. If you make your crust after, give a quick stir just before you pour into shell.

Roll out pastry, place in pan, trim and shape edges.

Use remaining pastry to form lattice strips over top.

Brush with melted butter.

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Bake @ 400 degrees for 50-60 minutes.

Cover the edges loosely with foil for the first half to keep crust from burning.

If using a glass pan, be aware pie may be done sooner.

Place a large pizza pan under pie pan to catch any spill-overs.

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Try to wait until its cool to eat:)

Served best with real whipped cream or vanilla bean ice cream.

Sometimes I have halved the recipe into two smaller “tarts” instead of the one larger pie. Just roll out the dough and put in smaller pie tins, then pour half the rhubarb mixture in, the just fold the edges of your dough up and over. Very rustic. and serves a crowd of hungry people quickly.

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