over pastry in pie plate. Heap rhubarb over this mixture.
Put rhubarb, sugar, flour, salt and egg in a 9-inch pie shell. Bake 20 minutes at 450\u00b0 (preheat oven).
Remove from oven and add 1/4 cup cream over the hot rhubarb pie.
Bake 15 minutes longer at 350\u00b0 or until done.
Mix together strawberries, rhubarb, sugar, flour, and egg.
Place a pie crust in a prepared 9-inch glass pie plate. Sprinkle lightly with sugar to prevent sogginess.
Add strawberry-rhubarb mixture. Cover with vented top pie crust.
Flute the edges to seal and cut off excess pie crust.
Bake at 425 degrees F for 20 minutes. Reduce heat to 350 degrees F and continue baking for another 30 minutes. Pie is done when crust is a light golden brown.
Serve warm with vanilla ice cream, if desired.
re tender.
Stir in rhubarb. Cover and simmer for 3
00b0F. Grease an 8 inch pie dish. Roll out 2/3
he sugar and nutmeg. Add rhubarb, lemon peel and remaining 1
Place in a 9-inch pie plate; trim off excess pastry
Combine rhubarb, strawberries, sugar, and tapioca in
ins.
Meanwhile, combine apples, rhubarb and 1/3 cup of
mix all ingredients together and let sit while making crust.
Prepare the crust according to package directions
pour mixture into pie crust, make 2-3 slits on the top to let our steam
bake at 350 for 50-60 minutes or until golden brown
brush with egg wash if desired
Slice strawberries and rhubarb into small 1/8-inch cubes.
Roll out 1 pie crust dough into pie pan.
Arrange raw, washed rhubarb along bottom.
Mix strawberries, sugar and flour together in a medium bowl.
Put mixture on top of rhubarb evenly.
Cut crisscross strips for top of pie crust from the second pie crust dough. Spread strips across top in cross-cross pattern.
Pur about 2 to 3 tablespoons butter or margarine dotted on top of pie.
Bake at 425\u00b0 for about 40 minutes, until browned.
make the filling. Place plums, rhubarb, raisins, redcurrant jelly and cornstarch
Place one of the pie crusts into the bottom of
aucepan, and mix in the rhubarb; add butter, and bring to
alt. Fold in rhubarb. Pour rhubarb mixture into pie shell.
Bake for
Add rhubarb and blueberries; toss to coat.
Divide the pie dough
Preheat oven to 425\u00b0 F.
Combine the rhubarb, sugar, flour, lemon and salt.
Turn into unbaked pie shell.
Bake for 30 minutes.
Combine topping ingredients; mix with hands until large crumbs form sprinkle crumbs on top.
Bake for 15 minutes more or until crumbs are brown and pie is bubbly.
Cool on rack.
NOTE: Rhubarb is tart.
Depending on your taste, you might want to add more sugar.
Combine tapioca, sugar, rhubarb, salt and orange rind and let stand while making pie crust.
After crust is rolled and in pie plate, fill with rhubarb filling and dot with butter, about 1 1/2 tablespoons.
Cover with top crust and bake in hot oven at 425\u00b0 for 15 minutes, then 350\u00b0 for 45 minutes.
(Pie usually bubbles over in oven so it is wise to have aluminum foil or a pie catcher under your shelf in oven.)
). Press two of the pie crusts into the bottom and
). Roll out half the pie crust pastry to a circle