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Show PEAR RHUBARB PIE 1 can (29 oz.) Bartlett pears 2-12 cups rhubarb, cut in 12-inch pieces Pastry for 2-crust 9-inch pie 1 cup sugar 13 cup flour 12 teaspoon salt 14 teaspoon mace 2 tablespoons butter Sugar Drain pears. Cut into bite-size chunks and toss with rhubarb. Place half of fruit in pastry-lined 9-inch pie plate. Combine sugar, flour, salt and mace; sprinkle half over fruit. Add remaining fruit and top with remaining sugar mixture; dot with butter. Place woven lattice crust over pie; seal and flute edges. Sprinkle lightly with sugar. Bake at 450 F. 10 minutes. Reduce heat to 350 F. and continue baking 40 minutes. Serve warm, as is, or with ice cream. Makes 6 to 8 servings. "After enough time has passed, all memories are beautiful." August Strindberg |