Rhubarb Pie

Nancy Johnson shared this recipe with me.  She got it from her Mother who was a teacher during WWII.  In addition to her teaching responsibilities, her mother was placed in charge of the lunch program.  Sugar was in short supply during the war so her mother used Karo syrup and raisins to add more sweetness to the pie.  This pie became a family favorite and was often a top request for Thanksgiving dessert.

Rhubarb Pie

Ingredients:

2 1/2 cups rhubarb cross cut into 1" chunks and then sliced lengthwise.  This allows more sweetness into the stalk.
2 T  flour
1 1/2 T butter (cut into pie-sized chunks)
1/2 cup raisins
1 beaten egg
1/2 cup sugar
1/2 cup light Karo syrup
1/4 t. salt

Directions:

Mix all ingredients together and place in an unbaked pie crust.  Cover with a lattice crust top. Optionial, use an egg wash on the crust and sprinkle lightly with sugar.

Bake:

Bake in preheated 450 oven for 15 minutes then lower oven to 375 and bake for an additional 45 minutes, careful not to let pie burn.  Pie may boil over the edge so you make want to place it on top of something to catch the drips.