"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Rhubarb Pie Recipe

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This recipe for Rhubarb Pie, by , is from My Three and Me, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Arlene Shaw
Added: Tuesday, October 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 cups rhubarb (cut up)
1 cup pineapple chunks (well drained)
1 1/2 cups sugar
3 tablespoons flour
1/4 tsp. salt
1/2 tsp. nutmeg
2 tablespoons butter
2 eggs, well beaten

Directions:
Directions:
Add all ingredients EXCEPT RHUBARB, mix together - then add Rhubarb.
Pour into unbaked 9" pie shell. Use a lattice top crust or no top crust at all. Bake in preheated oven at 450 for 10 minutes - then 350 for 30 more minutes. (If using frozen rhubarb, the consistency of the pie filling is better if rhubarb is partially thawed and about 1/2 to 1/3 cup of the juice drained off.)

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is Aunt Arlene's recipe....the best pie ever!

 

 

 

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