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Fourth street rose rhubarb pie
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| Artist: |
_ |
| Categories: |
Desserts, Tarts & Pies |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 2
| each | Eggs | | 1/2
| cup | Sugar | | 1/4
| cup | Flour | | 2
| cup | Frozen strawberries | | 1
| each | Pie shell | | 2
| cup | Frozen rhubarb | | 1
| x | STUUESSEL TOPPING | | 1/2
| cup | Sugar | | 1/4
| cup | Shortening | | 1/4
| cup | Butter | | 1
| each | Pinch of salt | | 3
| tbsp | Liquid honey | | 3/4
| cup | Flour |
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Procedures:
| 1 | Pre heat oven 425 °F wisk eggs in large bowl. | | 2 | Wisk sugar, flour until smooth. | | 3 | Set aside. | | 4 | Cut rhubarb, fold into egg mixture. | | 5 | Put in pie shell. | | 6 | Bake 15 minutes, remove and reduce heat to 350 degrees. | | 7 | Apply topping and bake for 40 minutes |
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