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Yahoo! Mail - dkapsuleas@yahoo.comClose Window
From:"SmartReminders" <messenger@smartreminders.com>
To:"Don Kapsuleas" <dkapsuleas@yahoo.com>
Date:Mon, 05 Aug 2002 12:08:53 -0600
Subject:Berry Rhubarb Pie
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Dear Don Kapsuleas,
Berry Rhubarb Pie
"This pie won First Place in the Fruit and Berry
Category at the American Pie Council's 2000 National
Pie Championship."
*** Makes 1 - 9 inch pie
Ingredients
1 cup fresh blackberries
1 cup raspberries
2 cups rhubarb, cut into 1/2 inch pieces
3/4 cup white sugar
1/4 cup all-purpose flour
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
2 tablespoons butter
4 tablespoons ice water
1 tablespoon butter, melted
1 teaspoon lemon juice
1 1/2 tablespoons half-and-half cream
2 tablespoons white sugar
Directions
1. To Make Filling: In a medium bowl, combine blackberries,
raspberries, and rhubarb. In a separate bowl, mix together
3/4 cup sugar and 1/4 cup flour. Sprinkle over fruit mixture
and stir gently. Cover bowl and refrigerate overnight.
2. To Make Crust: In a large bowl, mix 2 cups flour with salt.
Cut in shortening and 2 tablespoons butter until texture is
like coarse cornmeal. Place 1/3 of mixture in a separate bowl.
To the smaller portion, add water and mix to form a paste.
Add this mixture back to the rest of flour mixture and stir
just until dough forms a ball. Allow to rest at least 20
minutes before rolling out. Divide dough in half. Roll
out bottom crust and place in 9 inch pie pan.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Mix 1 tablespoon melted butter and lemon juice into fruit
filling, then spoon into pastry-lined pie pan. Roll out top
crust and place over filling. Crimp edges and cut steam vents
in top. Brush lightly with half and half and sprinkle lightly
with sugar.
5. Bake in preheated oven for 10 minutes. Reduce temperature
to 350 degrees F (175 degrees C) and bake an additional 40 to
50 minutes, until crust is golden brown.
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