"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crusty Rhubarb Pie Recipe

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This recipe for Crusty Rhubarb Pie, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margie Putnam
Added: Sunday, September 16, 2007


1 1/2 c. flour
1 tsp. salt
1 tbsp. sugar
1/2 c. vegetable oil
2 tbsp. milk

6 c. rhubarb
2 c. sugar
6 tbsp. flour
1 tbsp. butter, cut in small pieces

1/4 c. butter
1/4 c. sugar
1/2 c. flour

Mix ingredients for the crust and pat into a deep dish pie pan. Mix together ingredients for filling and layer on top of crust. Mix together topping ingredients until crumbly and layer on top of filling. Bake at 350 F for 1 hour or until brown and bubbly.




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