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“Four recipes by Amy Walrod were featured in one of our farm newspapers last month. Amy lives just north of us. The photos of her recipes looked so good, that I had to post them here so I can try them later. Amy does not say what size pie pan to use. MY mother would make a rhubarb pie like this but without the second crust. I'm going to add 'Step 1' as that is the way she makes her pies.”
READY IN:
1hr
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix egg, water, flour, sugar and butter together in a bowl.
  2. Add rhubarb to mixture and mix well.
  3. Pour filling into a pie crust and top with second pie crust.
  4. Cut air vents in top crust.
  5. Bake at 500 degrees for 5 minutes, then reduce heat to 400 degrees for 50 to 60 minutes, until it bubbles in the center.

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