 |
Luscious
Fresh
Rhubarb Pie |
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| Ingredients: |
|
Pastry for 2-crust pie
1⅓ C sugar
⅓ C flour
½ tsp grated orange peel
⅛ tsp salt
4 C rhubarb cut in ½" pieces
2 Tbl butter
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| Directions: |
| Combine
sugar, flour, orange peel and salt. Add to pink rhubarb. Place in
pastry-lined pie pan and dot with butter. Adjust top crust and flute
edges to make high-standing rim, cut vents. Bake 425°
for 40-50 min. or until juice begins to
bubble through vents and crust is golden brown. Partially cool.
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|
Courtesy
of: |
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Courtesy of
Jean
Bilyeu
Jean writes:
"Enjoyed visiting your
booth at the Prosser Art Walk and Wine Gala July 18.
This recipe has been in my family for more than 50
years -- it's the BEST rhubarb pie I've ever tasted.
I hope you enjoy it too!" |
|
www.ci.sumner.wa.us |