"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Double-cooked Rhubarb Pie Recipe

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This recipe for Double-cooked Rhubarb Pie, by , is from Cookin' with Balls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Yuvon Cox Hodge
Added: Thursday, February 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Pastry dough for double crust 9" pie
4 cups 1\2 " pieces rhubarb stalks
1 1/4 to 1 1/2 cups sugar
1/4 cup flour
1 tsp. grated orange peel, optional
2 tablespoons butter, cut into pieces

Directions:
Directions:
Roll out dough for one crust on lightly floured surface into 12" circle. Ease into 9"pie plate, microwaveable. Toss together rhubarb, sugar, flour and orange peel in large mixing bowl. Spoon filling into crust. Dot with butter.
Roll out top crust in same way and place over rhubarb. Cut a few decorative slashes in upper crust to vent steam. Tuck upper crust under lower crust and flute edges or press with fork.
Microwave on HIGH (100% power) 8 to 12 minutes or until juices start to bubble through slits in crust, rotating after 4 minutes. Transfer to conventional oven. Bake at 425 degrees 8 to 12 minutes or until crust is golden brown.
(Strawberries can be added to rhubarb)

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
Delicious and super-easy!

 

 

 

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