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Rhubarb Pie
This is a good pie for a lattice style crust.

Double crust pie dough for 9" pie pan
4 1/2 c red rhubarb, trimmed and cut into 1" pieces 1/8 t salt
1 1/2 c sugar 1 t vanilla
1/3 c flour 2 T butter, cut into thin pats

Preheat oven to 350°F.

Place rhubarb in large bowl. Mix sugar, flour and salt and mix with rhubarb. Add vanilla and let rhubarb stand for 15 minutes. Line pie plate with bottom crust. Fill with rhubarb, dot with butter and cover with top crust. Seal edges. Cover crust loosely with foil and bake for 25 minutes. Remove foil and bake for 25 more minutes, or until golden brown. Pie may be served slightly warm.

Adapted from a recipe sheet from the Willamette Rhubarb Growers.




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