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June 29, 2010

 

This has got to be the most refreshing summertime pie! 1 kg of fresh rhubarb with 150 gm of sugar, made into a compote (about 25-30 min.) I made a double pie crust because I love the lattice work on the top. Bake for about 30 min in a 375°F oven and enjoy.

I’d love to hear about your favorite summer pie!

 

 



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