Rhubarb pie with hot candied cinnamon sauce
Rhubarb pie with hot candied cinnamon sauce recipe in the pie category
Recipe ingredients:
- 6 cups fresh rhubarb
- 1 3/4 cups granulated sugar
- 1/2 cup all−purpose flour
- 1/4 teaspoon salt
- 1 teaspoon orange peel
- 2 tablespoons butter
- Pastry for 2, 9 inch, crust pies
- Hot candied cinnamon sauce:
- 1 cup red hot candies
- 1 tablespoon water
- 1 tablespoon butter
Recipe method:
- Wash, trim and cut rhubarb into 1 inch pieces.
- Sift together sugar, flour and salt.
- Sprinkle 1/3 of dry ingredients over bottom of the pastry shell.
- Mix remaining dry ingredients with orange peel.
- Put rhubarb into pastry shell.
- Sprinkle with remaining dry ingredients.
- Dot with butter. Top with pastry crust.
- Make a slit in the top.
- Bake at 425 degrees F for 10 minutes.
- Reduce heat to 350 degrees F.
- Bake 40 to 45 minutes longer or until crust is golden.
- Bring red hot candied, water and butter to a boil.
- Serve over warm pie.
Tags: rhubarb, hot, candied, cinnamon, sauce, recipe, pie, recipes, cooking