Here is another recipe from Nellie, my brother-in-law’s stepmother. Her rhubarb raisin pie is the basis of Patsy’s strawberry rhubarb pie, and both use crackers as part of the thickening and flavoring agents. Both pies are delicious and are worth being added to the list of things you bake for family and friends.
Even better, both pies are simple and virtually foolproof to make. Here is what you do.
4 cups rhubarb
1/2 cup raisins
1 large egg
1 cup white sugar
8 soda crackers
1 T flour
1/4 tsp. cinnamon
1 T butter
A little sugar to dust the top crust
Start by making the dough for the crust. Here is my recipe for plain pie crust. Roll out half the dough and line the bottom of a nine-inch pie plate.
Preheat the oven to 350º.
Wash and chop the rhubarb into half-inch pieces and put them into a mixing bowl with the raisins. Crush the soda crackers into fine crumbs and mix them with the sugar, flour and cinnamon in a small bowl, then mix the dry ingredients with the rhubarb until the pieces are covered. Beat an egg until it is lemon yellow and stir it into the rhubarb. Keep stirring until the dry ingredients are all moistened.
Fill the crust with the rhubarb mixture, roll out the top crust and seal it to the bottom. Use a sharp knife to cut some slits in an attractive pattern to let steam escape from the baking pie. Dust the top crust with a little granulated sugar.
Set the pie on the center shelf of your oven and bake it for about an hour. After thirty minutes or so, cover the edges of the crust with foil to prevent them from getting too brown.
Bake the pie until the filling bubbles and the top crust begins to turn a golden brown, an hour or a little longer.
NOTE: This pie is especially good with a scoop of ice cream.