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Title: Rhubarb-Raisin Pie
Categories: Dessert Pie
Yield: 1 Pie
| US MEASUREMENTS | ||
| 1 | Egg; well-beaten | |
| 1 | c | Sugar |
| 3 | tb | Flour |
| 1/4 | ts | Salt |
| 1/2 | c | Raisins; chopped |
| 1 | tb | Butter |
| 3 | c | Rhubarb; finely cut |
| Pastry for 2-crust pie | ||
| UK MEASUREMENTS | ||
| 1 | Egg; well-beaten | |
| 200 | g | Granulated sugar |
| 20 | g | Flour |
| 1 | g | Salt |
| 85 | g | Sultanas; chopped |
| 15 | g | Butter |
| 750 | g | Rhubarb; finely cut |
| Pastry for 2-crust pie | ||
Combine egg, sugar, flour, salt, raisins/sultanas, and butter in a heavy saucepan. Cook over low heat, stirring constantly, until butter melts. Add rhubarb and mix well. Pour into unbaked pie shell and top with crust.
Bake at 450 F/230 C for 10 minutes; reduce heat to 350 F/175 C and continue to bake for 30 minutes longer.
Carolyn Small, National Grange Family Cookbook, 1979
UK measurements and MM format by Dave Sacerdote
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