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    ***Perfect Rhubarb Pie

    Source of Recipe

    UNKNOWN

    4 cups fresh rhubarb, sliced

    4 cups boiling water

    1 1/2 cups sugar

    3 tablespoons flour

    1 teaspoon quick cooking tapioca

    1 egg

    2 teaspoons cold water

    pastry for double crust pie (9")

    1 tablespoon butter

    Place rhubarb in a colander and pour water over it; set aside.

    In a bowl, combine sugar, flour and tapioca; mix well.

    Drain rhubarb; add to sugar mixture and toss to coat. Let stand for 15 minutes.

    Beat egg and water; add to rhubarb mixture and mix well.

    Line a 9-inch pie plate with bottom pastry. Add filling. Dot with butter. Cover with remaining pastry; flute edges. Cut slits in top crust.

    Bake at 400ºF for 15 minutes. Reduce heat to 350ºF; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly.

    8 servings.

 

 

 


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