over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle
ell combined.
Add the rhubarb, and over medium-high heat
Make a pie crust: In a bowl, combine
line a 9-inch pie plate with pastry.
Trim
aucepan, and mix in the rhubarb; add butter, and bring to
n. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry
ine a small, 8-inch pie tin with one of the
In a large bowl, blend dry ingredients.
Add eggs and mix well.
Stir in rhubarb.
Place in unbaked pie shell and bake in a 350\u00b0 oven for 1 hour.
Preheat oven 425\u00b0F.
Whisk eggs in large bowl.
Whisk sugar, flour until smooth; set aside.
Cut rhubarb, fold into egg mixture.
Put in pie shell.
Bake 15 minutes, remove and reduce heat to 350\u00b0F.
Apply topping and bake for 40 minutes.
Mix sugar and cornstarch in medium size saucepan.
Stir in rhubarb, pie filling and allspice.
Bring to boil over medium heat, stirring constantly.
Let boil 1 minute until thickened. Remove from heat.
Cool until lukewarm.
In a saucepan, bring rhubarb and water to a boil.
Remove from the heat.
Add gelatin and stir until dissolved; cool.
Stir in sliced strawberries; chill until it begins to thicken.
Prepare whipped topping according to package directions; fold half into rhubarb mixture.
Pour into crust.
Chill 2 hours or until firm. Top with remaining whipped topping and whole strawberries.
Yield: 6 to 8 servings.
Combine rhubarb, sugar, flour and salt together.
Place margarine on top of rhubarb mixture.
Place mixture in a 9-inch double pie crust (glass pie pan).
Bake 10 minutes uncovered in microwave on High setting, then 10 to 15 minutes in regular oven set at 400\u00b0.
Crust will be browned when done.
Cool on pie rack.
Drain peaches, reserving syrup; chop the peaches.
Place peaches and syrup in a bowl;
add rhubarb, sugar, coconut, tapioca and vanilla.
Line a 9 inch pie plate with the bottom pastry.
Add filling;
dot with butter.
Top with remaining pastry or a lattice crust;
flute edges.
If using a full top crust, cut slits in it. Bake at 350 degrees for 1 hour or until crust is golden brown and filling is bubbly.
emon juice.
Add strawberries, rhubarb and tapioca.
Set aside
o plump cranberries.
Add frozen rhubarb, sugar, tapioca, cinnamon, salt, red
Sift flour and sugar together.\tAdd egg, beat thoroughly and add thawed rhubarb.
Pour into pie shell.
Cover with top crust or lattice.
Bake in hot 425\u00b0 oven for 10 minutes; reduce heat to moderate 350\u00b0 and bake 35 minutes longer.
Note: Fresh rhubarb is best!
If frozen rhubarb is used, defrost prior to adding to filling.
Canned rhubarb must be drained first and isn't as good.
Preheat oven to 425\u00b0.
Combine all ingredients.
Pour into pie crust; cover with top crust.
Bake at 425\u00b0 for 15 minutes; reduce heat to 350\u00b0 and continue baking for 45 minutes more.
Mix fruit and other ingredients; let set 20 minutes.
Pour into unbaked pie shell.
Dot with butter; put on top crust.
Bake at 425\u00b0 for 10 minutes, then at 375\u00b0 for 30 minutes.
Mix all together in microwave. Pour into pie shell (raw) and bake at 400\u00b0 for 40 minutes until slightly brown.