Скачать с ютуб Depression Era Rhubarb Pie (gluten-free) в хорошем качестве

Depression Era Rhubarb Pie (gluten-free)

Rhubarb pie from the Depression-era book 24 Pies Men Like, modified to be gluten-free so I could eat it. This pie was delicious. The crust was flaky, and once it sat longer, the pie filling was not runny. Crust- Ingredients: 1 1/2 cups flour or gluten-free flour 1/2 cup Crisco 1/2 tsp. salt Water (see directions) Directions: Sift flour with salt. Work in Crisco (coarsely for a flaky crust; finely for a tender, mealy crust). Add one tablespoon of water at a time, using only enough to hold the dry mixture together. (I ended up using 7 tablespoons, but you may require a different amount). Filling- Ingredients: 1 cup sugar 3 Tbsp. flour 1 egg 2 cups rhubarb cut into small pieces Directions: Line the pie pan with the crust. Sift sugar with flour and add beaten egg. Stir rhubarb into the mixture. Pour into crust. Cover with top crust (I used a lattice top instead of a normal top), fastening securely at the edges and making a few gashes in the top. Bake in a moderate oven (400 degrees) for about 35 minutes. When it first comes out of the oven, the pie will be a little runny. Let it sit for at least 45 minutes.