Rhubarb Pie 2 Recipe ingredients

• (Red Lion Inn, Stockbridge)
• 1 cup of sliced rhubarb ¼ teaspoonful of salt
• 1 egg 2 teaspoonfuls of butter
• 1 cup of sugar A grating of nutmeg
• 2 common crackers, rolled fine

To prepare this Rhubarb Pie 2 Recipe, first take a little more than one-half of the pastry, crust, made by either of the two recipes given. If the first be selected, turn it over on the board dredged with flour, knead slightly to get into a compact mass, then roll into a round to fit the plate; lift the paste to the plate (agate preferred) and trim so as to leave one-fourth an inch of paste beyond the plate. Beat the egg, add the sugar, salt, rolled crackers and rhubarb. Turn into the plate lined with crust. Put in the bits of butter. Cut the pastry rolled for the upper crust into bands three-fourths an inch wide, and brush over the edge of the under crust with cold water; lay the bands across the filling parallel, one to another, then lay bands across the filling at right angles to these, lattice fashion. Cut all at the edge of the under paste and press them upon it. Bake about half an hour.