Spiced Rhubarb Pie
(6 to 8 servings)
Pastry for a 2-crust pie
5 cups of 1-inch pieces for rhubarb
1-1/4 cups sugar
3 tbsp quick-cooking tapioca
2 tbsp butter
1/2 tsp cinnamon
1/4 tsp grated nutmeg
1/8 tsp ground cloves
Pinch of salt
Preheat oven to 450 F.
Line a 9-inch pie plate with half of pastry.
Mix remaining ingredients and turn into prepared pie plate.
Cut remaining pastry into strips and make a lattice top for the pie. Trim, turn under and flute the edge.
Bake for 15 minutes. Reduce heat to 350 F and bake for about 30 minutes longer, until rhubarb is tender and crust is brown.
|