4 pounds Pastry for One-Crust Pies
8 pounds fresh or frozen rhubarb
21 ounces eggs (about 12 total), beaten
72 ounces granulated sugar
9 ounces all-purpose flour
1 teaspoon salt
1 teaspoon grated lemon peel
Servings: 56
1. Make pastry. Line seven 9-inch pie pans, 9 oz per pan. Flute edges. For 8-inch pies, see Notes.
2. If fresh rhubarb is used, wash and trim. Do not peel. Cut into 1/4-inch pieces.
3. Add eggs to rhubarb.
4. Mix dry ingredients. Add to rhubarb mixture. Scale 2 lb (4 1/2 cups) filling into each unbaked crust.
5. Bake at 375°F for 45-50 minutes or until custard is set.
6. Cool. Refrigerate if not served within 4 hours.
Yield: 7 7/8 inch pies
Notes:
For eight 8-inch pies, use 2 lb 8 oz dough, portioned 5 oz per pie. Use 1 lb 12 oz filling per pie.
May be topped with Meringue.
Unbaked pie may be covered with a top crust or a latticed top made of 1/8-inch pastry strips.
8 pounds fresh or frozen rhubarb
21 ounces eggs (about 12 total), beaten
72 ounces granulated sugar
9 ounces all-purpose flour
1 teaspoon salt
1 teaspoon grated lemon peel
Servings: 56
1. Make pastry. Line seven 9-inch pie pans, 9 oz per pan. Flute edges. For 8-inch pies, see Notes.
2. If fresh rhubarb is used, wash and trim. Do not peel. Cut into 1/4-inch pieces.
3. Add eggs to rhubarb.
4. Mix dry ingredients. Add to rhubarb mixture. Scale 2 lb (4 1/2 cups) filling into each unbaked crust.
5. Bake at 375°F for 45-50 minutes or until custard is set.
6. Cool. Refrigerate if not served within 4 hours.
Yield: 7 7/8 inch pies
Notes:
For eight 8-inch pies, use 2 lb 8 oz dough, portioned 5 oz per pie. Use 1 lb 12 oz filling per pie.
May be topped with Meringue.
Unbaked pie may be covered with a top crust or a latticed top made of 1/8-inch pastry strips.
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