"The belly rules the mind."--Spanish Proverb

Juneberry Pie Recipe

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This recipe for Juneberry Pie, by , is from A Taste of the Past, Present & Future, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Derek Gunter
Added: Tuesday, November 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 to 4 cups juneberries, washed
2 tbsp flour
2 tbsp lemon juice
1/2 cup sugar
1/2 cup chopped rhubarb
1/4 tsp grated nutmeg
sugar for sprinkling
pastry for 1 pie (2 crust)

Directions:
Directions:
Line a 9 inch pie plate with half the pastry. Mix all other ingredients together and spoon into pastry lined pie plate. Top with pastry cut into lattice strips. Sprinkle strips with sugar. Bake at 450 for 15 minutes then lower heat to 350 and bake for 25 minutes more. Serve warm or at room temperature.

Great with vanilla ice cream.

 

 

 

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