|by Louise Spilsbury|
This title is part of a series that introduces young readers to key foods, looking at how they reach our plate, and what they provide nutritionally.
11 - 20 of 786 for rhubarb pie
Mix rhubarb, water, and ... Pour into baked pie shell. Cover with ... onto edge of crust to prevent shrinking and weeping. Bake until delicately browned.
Combine sugar and ... egg. Stir in rhubarb; pour into pastry lined pie plate. Place top ... steam; seal and flute edges. Bake at 400 degrees for 35 minutes.
Combine rhubarb, sugar, flour and salt. Fill 9 inch pie crust. Dot with ... top crust. Bake at 450 degrees for 10 minutes, then 350 degrees for 30 minutes.
Beat eggs well. ... flour. Mix with rhubarb so that rhubarb is well coated. Pour into pie shell. Combine the ... minutes, then at 350 degrees for 30 minutes.
Combine sugar and flour. Add rhubarb and strawberries. Mix ... your prepared pastry-lined pie pan, pour in ... Make this pie shallow, it will rise a little.
Stir sugar, tapioca, mix with rhubarb and strawberries, let ... minutes. Pour in pie shell. Top with ... crust is brown at 425 degrees for 40-50 minutes.
Place the rhubarb in an unbaked pie shell. Beat egg ... 40 to 45 minutes. This pie does not need a top crust as the egg whites make a delicious topping.
Mix together, put in rhubarb last. Pour in uncooked pie shell. Cover shell ... cornstarch, baking powder and salt. Add Crisco and mix well. Add vinegar and water.
Blend egg, sugar, ... sour cream. Add rhubarb. Pour into pie crust. Bake 450 ... heat to 350 degrees and bake 35-45 minutes until firm and lightly browned.
Heat oven to ... place berries and rhubarb in large bowl. ... the pastry lined pie plate and dot ... and flat. Sprinkle with sugar. Bake 40 to 50 minutes.
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