Canned Rhubarb And Pear Pie Filling Food

NANCY'S -EXTRA CREAMY RHUBARB PEAR PIE

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

CANNED RHUBARB AND PEAR PIE FILLING

Steps:

• Slice the rhubarb into 1/2 inch slices. Add 2 cups of sugar, orange juice, and vanilla to the rhubarb in a heavy saucepan. Mix well and set aside.
• Peel, core, and dice the pears. Place cut pears in water containing ascorbic acid until all the pears are diced. Add the rest of the sugar, orange peel, mace, and cinnamon to the rhubarb mixture. Stir well and bring to a boil.
• Drain the pears, add to the mixture and cook for 3 minutes longer.
• Ladle into hot jars. Release the air bubbles, clean the rims, seal, and process in a water bath or 25 minutes.

RHUBARB APPLE PIE

Steps:

• In a bowl, combine the first five ingredients. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Add filling; dot with butter. Place remaining pastry over filling. Cut slits in top. Trim, seal and flute edges. , Combine sugar and cinnamon. Brush crust with water; sprinkle with cinnamon-sugar. Cover edges loosely with foil., Bake at 400° for 20 minutes. Remove foil. Reduce heat to 350°; bake 15 minutes longer or until crust is golden brown. Cool on a wire rack. Store in the refrigerator.