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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Deep-Dish Rhubarb Pie
 Categories: Pies, Pastry, Desserts
      Yield: 6 Servings
 
    3/4 c  Sugar
    1/3 c  Flour; sifted
      1 ts Ground cinnamon
    1/2 ts Ground cloves
  1 2/3 lb Fresh rhubarb
      2 tb Butter

MMMMM----------------------FLAKY PASTRY II---------------------------
  1 1/2 c  Flour; sifted
      1 ts Salt
    1/2 c  Lard
      4 tb Ice water; approx
           Milk or cream
           Sugar
 
  Sift flour & salt into a med. bowl; cut in lard with a
  fork or pastry blender until mixture is crumbly.
  
  Sprinkle cold water over mixture, 1 tb at a time; mix
  lightly with a fork just until pastry holds together
  and leaves sides of bowl clean. Make a ball; flatten
  it. Wrap dough in plastic and store in refrigerator
  until ready for use.
  
  Mix sugar, flour, cinnamon, and cloves in a bowl.
  
  Wash rhubarb; trim ends; cut into 1" pieces (You
  should have 10 cups). Place in a large bowl.
  
  Sprinkle with sugar mixture; toss lightly to mix.
  Let stand 15 minutes. Toss again.
  
  Spoon rhubarb filling into an 8" x 8" x 2" baking
  dish; dot with butter.
  
  Prepare pastry. Roll out to a 10" square on a lightly
  floured surface.  Cut in 1/2" with a pastry wheel or
  knife. Weave strips into a lattice. Cover filling.
  Turn ends under just enough so that strips touch sides
  of baking dish. Brush lattice top with milk or cream;
  sprinkle with sugar.
  
  Bake in hot oven (425oF/220oC) for 40 minutes, until
  pastry is golden and juices bubble up. Cool. Serve
  warm with vanilla ice cream, if you wish.
  
  Family Circle All-Time Baking Favorites; 1974
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Tornadoes are proof that the gods hate the Bible Belt.
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