PastrySampler.com's Recipes Page: Pies, Tarts and Tartlets

Place rhubarb in large bowl. Mix sugar, flour and salt and mix with rhubarb. Add vanilla and let rhubarb stand for 15 minutes. Line pie plate with bottom crust. Fill with rhubarb, dot with butter and cover with top crust. Seal edges. Cover crust loosely with foil and bake for 25 minutes. Remove foil and bake for 25 more minutes, or until golden brown. Pie may be served slightly warm.

Beat eggs with flour in mixing bowl. While beating, slowly add in syrup and cream and pour into pie shell. Bake until filling is set, about 45 minutes, until tester comes out clean. Serve at room temperature.

Butterscotch Pie
Use your favorite nut crust for this recipe, as well as a good quality vanilla ice cream.

6 T butter
1 c dark brown sugar, packed
1 1/4 c water
1 yolk
1 T plain gelatin
1/4 c water, cold
1 pint vanilla ice cream, removed from carton and cut into chunks
Prepared nut crust, such as almond, baked and completely cooled.

Sprinkle the plain gelatin over the cold water, stir then let sit while the sugar mixture is being prepared. In a saucepan, melt butter then add in the dark brown sugar and water. Bring to a boil. Temper in a little of the hot mixture to the beaten yolk, then add this warmed mixture back to the saucepan. Stir well. Add in the softened gelatin to the hot sugar mixture in the saucepan and stir until the gelatin dissolves. Remove from heat and add in the the ice cream; stir until all is melted. Transfer mixture to a large bowl and place in refrigerator until thickened, but not yet set. Pour this into the prepared crust, and chill until firmly set. Garnish with whipped cream if desired.

Source 64.