Rhubarb Dream Pie Recipe

Description

2006 Rhubarb Baking Contest Winner - 1st Place Rhubarb Pie Category

Ingredients

• 1 recipe pastry for double crust pie
• 1 c. sugar
• 1/4 c. + 1 Tbsp. minute tapioca
• Half a can (12.5 oz.) Solo Almond Cake and Pastry Filling, not almond paste, approximately 1/2 c.
• 1 Tbsp. lemon juice
• 1/2 tsp. ground nutmeg
• 1/2 tsp. salt
• 4 c. fresh rhubarb, sliced
• 2 Tbsp. butter
• 1 egg white, lightly beaten
• 2 Tbsp. sliced almonds

Instructions

Preheat oven to 425 degrees. Prepare pastry for double crust pie. On a lightly floured surface, roll out half of the pastry dough into a 12-inch circle. Line a 2-inch deep pie plate with the pastry.
In a large bowl stir together the sugar, cornstarch, almond filling, lemon juice, nutmeg and salt. Stir in rhubarb and strawberries. Transfer mixture to pastry lined pie plate. Trim pastry to edge of pie plate. Dot filling with butter. Roll out remaining pasty to a 12-inch circle. Cut pastry in strips, place on filling and seal.
Bake in a 425 degree oven for 15 minutes, then lower temperature to 375 degrees and bake an additional 45 minutes. During the last 10 minutes of baking, quickly brush top with beaten egg white and sprinkle with almonds. Cool on a wire rack. Makes 8 servings.

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