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Rhubarb Pie Recipe

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This recipe for Rhubarb Pie, by , is from Gladys' Recipes: and other Hansen Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Megan Tamminga
Added: Thursday, November 9, 2006


Pastry for 2-Crust Pie, Chilled
6 tbsp. Flour
11/3 -2 c. Sugar
4 c. unpeeled Pink Rhubarb, cut in 1-inch pieces
2 tbsp. Butter

Mix together 2 tbsp. of the flour and 2 tbsp. of the sugar, and
sprinkle it over the chilled unbaked lower crust in a shallow 9-
inch pie pan. Heap the cut-up rhubarb on top of the flour-
sugar mixture. Mix together the remaining sugara and flour
and sprinkle it over the rhubarb. Dot with butter
Moisten the edge of lower crust. Lay chilled pastry for top
crust gently on top of filling, folding the extra rim of pastry
under edge of lower crust. Press the 2 edges together and
build up fluted edge. Sprinkle top lightly with sugar.
Bake for 15 minutes at 450F, then reduce tempurature to
350 and bake 45v minutes longer.

Number Of Servings:
Number Of Servings:




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