"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

Raspberry Rhubarb Pie Recipe

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This recipe for Raspberry Rhubarb Pie, by , is from Anna Wilson Ball, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Malone
Added: Monday, April 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 c. diced rhubarb
2 tbsp. cornstarch
1 c. honey
3 oz. package raspberry jello
1 egg
2 tbsp. butter
pastry for a 2 crust pie
milk

Directions:
Directions:
Line a 9 inch pie pan with pastry. Mix all ingredients except butter in a bowl and ladle into pastry. Dot with butter. Top with remaining pastry and brush with milk. Bake at 425 for 35 minutes.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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