Creamy rhubarb pie

8 Servings

Ingredients

Quantity Ingredient
4 cups Fresh or frozen unsweetened sliced rhubarb
1 Recipe pastry for single crust pie
2 Eggs; beaten
1 Carton (8 oz.) vanilla yogurt
1 cup Granulated sugar
3 tablespoons All purpose flour
¼ teaspoon Ground nutmeg or cinnamon
⅓ cup All purpose flour
⅓ cup Packed brown sugar
2 tablespoons Butter; no substitutes
¼ cup Chopped pecans

Directions

Thaw rhubarb, if frozen, but do not drain.

Prepare and roll out pastry for single crust pie as directed. Line a 9 inch pie plate with pastry. Trim and flute edge of pastry. Do not prick shell.

For filling, combine eggs, yogurt, sugar, 3 tablespoons flour, and nutmeg.

Add rhubarb (and juice, if thawed), then gently toss until coated. Transfer to pastry shell. Combine ⅓ cup flour and brown sugar. Cut in butter until crumbly. Stir in pecans. Sprinkle crumb mixture on top of pie.

Cover edge of pie with foil. Bake in a 375 oven 25 minutes more or until pie appears nearly set in center when gently shaken. Cool on a wire rack.

Refrigerate within 2 hours; cover for longer storage. Makes 8 servings.

Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #683 by L979@... on Jul 21, 1997

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