Lorraine’s Rhubarb Pie
1 unbaked deep dish pie shell
4 Cups Rhubarb cut into small pieces
1 Pkg (small size) Strawberry Gelatin
1 Cup Sugar
Combine dry gelatin and sugar, then mix with rhubarb and put into a raw crust.
1 cup Sugar
1 Tsp Cinnamon
2 Tablespoons Flour
1/4 Cup Butter, melted
Dash of Salt
Mix sugar, cinnamon, salt, and flour together. Add butter and mix with a fork until crumbly. Sprinkle over top of pie
Pie always runs over! Place on a baking sheet.
Bake 425o-450oF for 15 minutes. Then reduce heat to 350oF and continue baking 20-25 minutes until bubbly and topping is lightly browned. Let cool, then refrigerate until solid. Once set, pie can be served at room temperature.