"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mile High Rhubarb Pie Recipe

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This recipe for Mile High Rhubarb Pie, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Best of the Best From Minnesota Cookbook
Added: Thursday, November 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1 c. flour
2 tbsp. powdered sugar
1/2 c. butter
Pinch of salt
Filling:
2 1/2 c. cut up rhubarb
1 1/3 c. sugar
3 egg yolks
2 tbsp. flour
1/3 c. milk
Meringue:
3 egg whites
1/4 tsp. cream of tartar
6 tbsp. sugar
1/2 tsp. vanilla

Directions:
Directions:
Heat oven to 350. Mix crust ingredients together and press into 8 in. pie pan. Bake 20 min. Combine filling ingredients in saucepan, cook until thick; pour into baked crust. Heat oven to 400. Beat egg whites and cream of tartar until foamy; gradually add sugar and beat until stiff but not dry. Fold in vanilla. Spread over filling; seal edges of meringue to crust. Bake about 10 min., until meringue is browned.

 

 

 

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