Honey rhubarb pie
Instructions:
-
If the rhubarb is not the pink variety, cooks add a few drops of red food coloring to the rhubarb mixture.
- Pastry for 1 double-crust 9-inch pie;
- 4 cups cubed fresh rhubarb (cut into 1⁄2-inch pieces);
- 1 cup sugar;
- 6 tablespoons all-purpose flour;
- 1⁄4 teaspoon salt;
- 2 teaspoons grated lemon rind;
- Red food coloring (optional);
- 1⁄3 cup honey;
- 2 tablespoons butter.
- Preheat oven to 400°F.
- Roll out half the pastry and line a 9-inch pie pan. In a large bowl, combine the rhubarb, sugar, flour, salt, and lemon rind. Turn mixture into the pastry-lined pie pan. Drizzle with the honey (if using red food coloring, mix with the honey before drizzling over the rhubarb). Dot with the butter. Roll out top crust, moisten edges with water, and crimp to seal. Cut vents in the crust. Bake for 50 minutes to 1 hour, until golden.