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“Not too sweet rhubarb pie”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450°F.
  2. Roll half the pastry out on a floured surface and place into 9" pie pan.
  3. Mix the next seven ingredients together and place into pie crust.
  4. Roll other half of pie crust out and place over the top of the filling.
  5. Crimp edges attractively and pierce the top all over with a fork to let the steam escape.
  6. Bake at 450F for 15 minutes, reduce heat to 350F and continue baking for 30 additional minutes or until done.
  7. Remove to a cooling rack and serve once cooled.

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