Canned Rhubarb And Pear Pie Filling Recipes
NANCY'S -EXTRA CREAMY RHUBARB PEAR PIE
I went to my rhubarb patch this morning, 6/22/12 ..thinking to make a litle rhubarb syrup..but was happy to see maybe, enough for a pie. But while cutting up the rhubarb there was only 2 cups.I needed 3. thinking what to do..I remembered Grandma telling me to add a cut up apple to blueberry pie...for the needed flavor...
Provided by Nancy J. Patrykus
Categories Other Snacks
Time 1h
Number Of Ingredients 9
Steps:
- 1. Pre-heat oven to 425F. Make pie crust...put in pie plate.
- 2. In a bowl add cut up rhubarb, and pears. Mix.
- 3. In a seperate bowl, add eggs,sugar, flour, vanilla,and whipping cream. Mix Well.
- 4. Add filling mixture to the rhubarb, and pears. Fold in.
- 5. Pour into the pie shell. Sprinkle with cinnamon . Ad a couple dabs of butter to the top.This makes it's own crunch topping. Bake 45 minutes. Cover the crust rim 1/2 way thru..with aluminum.
- 6. Remove and cool. Refrigerate till serving time. It needs no whipped cream... it is baked right in the pie!! This turned out so creamy,smooth, yummy, sweet, tart flavor with just a touch of cinnamon and vanilla... A sure winner... I have made ,many different rhubarb pies in my lifetime.But this recipe will always be number one in my home. Once you try it..you may agree with me..Nancy 6/22/12
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