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Fresh Rhubarb Pie
July 19, 2005

This was fabulous. I did make some little changes tho--I upped the rhubarb per pie to 6cups (could have done fine with 8 I think), kept sugar at 1 1/3 cup, upped the flour by half for a non-running pie...added 1 tsp cinnamon to the flour/sugar mix, and a few drops of vanilla to the pie all around, before baking..milk and sugar on top before baking made a flaky, crispy top crust--gosh but the kids LOVED THIS, so did the husband...out of vanilla ice cream so used some RediWhip instead. Did 2 of these today, but next time I'll do 3 or 4 on one day. SUPER RECIPE, THANKS!

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