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Rhubarb Pie

Makes: 8 servings
Prep 30 mins Bake 375°F 45 mins
Rhubarb Pie
Ingredients
  • 3/4  cup  sugar
  • 1/3  cup  all-purpose flour
  • 1/2  teaspoon  ground cinnamon
  • 6  cups  fresh or frozen unsweetened sliced rhubarb, thawed
  • 1 15  ounce package  folded refrigerated unbaked piecrust (2 crusts)
Directions

1. Preheat oven to 375 degree F. For filling, in a large bowl stir together sugar, flour, and cinnamon; stir in undrained rhubarb.

2. Line a 9-inch pie plate with pastry; trim. Transfer filling to pastry. Trim bottom pastry to edge of plate. Cut slits in remaining pastry; place on filling and seal. Crimp edge as desired. If desired, brush with milk; sprinkle with sugar.

3. Cover edge of plate with foil. Bake for 25 minutes; remove foil. Bake for 20 to 30 minutes more or until filling is bubbly in center and pastry is golden. Cool on a wire rack. Makes 8 servings.

Nutrition Facts (Rhubarb Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 365,
  • Fat, total (g) 13,
  • chol. (mg) 12,
  • sat. fat (g) 5,
  • carb. (g) 58,
  • fiber (g) 24,
  • pro. (g) 4,
  • vit. A (IU) 243,
  • vit. C (mg) 6,
  • sodium (mg) 129,
  • calcium (mg) 101,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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