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Double-Cooked Rhubarb Pie


Any fruit pie can be baked with this recipe.

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  • Pastry dough for double crust 9-inch pie
  • 4 cups 1/2 inch pieces rhubarb stalk
  • 1 1/3 cup sugar
  • 1/3 cup flour
  • 2 Tablespoon butter cut into pieces



Step 1

Put crust into 9-inch pie plate

Toss together rhubarb, sugar, flour in large mixing bowl. Spoon filling into crust. Dot with butter.

Put on top crust, Cut a few decorative slashes in upper crust to vent steam.

Microwave on high 8 to 12 minutes or until juices start to bubble through slits in crust, rotating after 4 minutes. Transfer to a conventional oven. Bake at 425 degrees 8 to 12 minutes or until crust is golden brown.


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