Eva hupman's rhubarb pie

1 servings

Ingredients

Quantity Ingredient
1½ cup Sugar
3 tablespoons Flour
1 tablespoon Cornstarch
3 cups Rhubarb, Pink, 1-inch cubes
2 cups Flour, sifted
1 teaspoon Salt
Red Food Coloring,
Few Drops, optional
4 teaspoons Butter
⅔ cup Lard
5 tablespoons Water

Directions

THE FILLING

THE PASTRY

* Heat oven to 425 F.

1. Mix all the filling ingredients except the butter together. Let stand while you make the pastry.

2. Mix the flour and salt together. Cut in the lard with a pastry cutter, just until the mixture resembles coarse meal. Sprinkle the water over the mixture and combine with a fork. If it's a hot day, chill the pastry briefly in the freezer before rolling it out.

3. Roll out the bottom crust and line a 9-inch pie pan with it. Pile the filling in the shell and dot with butter. Make a lattice topping and flute the edges.

4. Bake the pie in the center of the oven for 10 to 15 mins. Reduce heat to 350 F, and bake 30 to 40 mins longer, until rhubarb is tender when pierced with a skewer.

Note: At the time of publication, Eva Hupman was almost 100 years old and making her pies with lard. Draw your own conclusions.

From the section on the CLARK COUNTY FAIR of Springfield, OH. Fair dates: Last week of July, for 7 days.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-31-95 (159) Fido: Cooking

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