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Perfect Rhubarb Pie Recipe

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This recipe for Perfect Rhubarb Pie, by , is from OUR FOOD HERITAGE, PAST, PRESENT, FUTURE , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Hummer
Added: Tuesday, September 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 C. Fresh Rhubarb, sliced 3 T. All Purpose Flour
1 tsp. Tapioca, quick cooking 2 tsp. Cold Water
1 Egg Pastry for double crust 9" pie
4 C. Boiling Water 1 T. Butter or Margarine
1 1/2 C. Sugar

Directions:
Directions:
Put rhubarb in colander, pour water over it; set aside. In bowl, combine sugar, flour and tapioca, mix well. Drain rhubarb, add to sugar mixture, toss to coat. Let stand for 15 minutes. Beat egg and water, add to rhubarb mixture, mix well.
Line 9" pie plate with bottom pastry, add filling. Dot with butter. Cover with remaining pastry; flute edges, cut slits in top crust. Bake at 400 for 15 min. Reduce heat to 350, bake 40-50 min. longer, or until crust is golden brown and filling bubbly.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30-45 minutes
Personal Notes:
Personal Notes:
From my church's cook book.

 

 

 

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