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Hutterite Rhubarb Pie

My Husband John’s favorite . He grew up Hutterite and I make this pie as a treat during the winter with the rhubarb I freeze from the summer before. The recipe is from a cookbook of mine, “The Hutterian Treasury of Recipes” published by Sam Hofer.

Preheat oven to 375 degrees F

Filling:

1 unbaked 9″ pie shell ( I am assuming that everyone has their favorite pie crust recipe)

3 egg yolks slightly beaten

1 cup sugar

1/4 tsp salt

1/4 cup of milk or cream

4 tbsp flour

3 tbsp melted butter

4 cups chopped rhubarb

Topping:

3 egg whites

1/3 cup sugar

a pinch of cream of tartar

Sweetened shredded coconut (optional)

Mix all the filling ingredients together and pour into the pie shell. Bake for 45 minutes. Shortly before the 45 min are up, for the topping, beat together the egg whites until foamy, add the sugar and the cream of tartar. Beat until peaks form.  Take out pie at 45 minutes, spread the beaten eggwhites and sugar on top of pie, sprinkle with coconut and return to oven for 8-10 minutes until lightly browned. Can be served warm(as in the photo) or cold. Let sit to cool for 1/2 hour befor cutting

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About mountainmommy

Mother of 2. A beautiful 3 year old girl, my little 1 year old boy and my partner in life John. We live here in the beautiful East Kootenays.

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