"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Fresh Rhubarb Pie Recipe

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

Contributor:  
Contributor:  
Paula
Added: Saturday, October 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Pastry for a 2 crust pie
4 cups 1 inch pieces of rhubarb
1-1/3 cups to 2 cups sugar
1/3 cup tapioca
1-1/2 tbsp. butter


Directions:
Directions:
Wash rhubarb; let drain. Line 9 inch pie pan with pastry. Mix sugar and tapioca together, mix with rhubarb. Pour into pastry lined pie pan; dot with butter. Cover with top crust. Seal pastry edges together. Cut slits in top crust. Sprinkle with sugar.
Bake in preheated 425 oven for 40-45 minutes or until crust is browned and juices bubble through slits. Serve slightly warm.

 

 

 

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