Title: Creamy Rhubarb Pie
Categories: Dessert
Yield: 8 Servings

4	c	Fresh or frozen unsweetened sliced
		; rhubarb
1		Recipe pastry for single crust pie
2		Eggs; beaten
1		Carton (8 oz.) vanilla yogurt
1	c	Granulated sugar
3	tb	All purpose flour
1/4	ts	Ground nutmeg or cinnamon
1/3	c	All purpose flour
1/3	c	Packed brown sugar
2	tb	Butter; no substitutes
1/4	c	Chopped pecans

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 1/3 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.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Unknown Cookbook

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