Rocky Mountain Recipes 8-16-10 | TheFencePost.com

Rocky Mountain Recipes 8-16-10

15 Apricots (4 c. sliced)

2 c. Rhubarb, sliced

1/4 c. plus 1 Tbsp. Tapioca

1 c. Sugar

1/2 t. Cinnamon

2 Tbsp. Butter

Recommended Stories For You

Crust for 10 inch Double Crust Pie

Preheat oven to 400 degrees. Combine apricot and rhubarb slices with tapioca, sugar and cinnamon. Let stand 15 minutes. Fill unbaked pie shell and dot with butter. Brush edges with water and cover with top crust. Seal edges well and brush top crust with cream. Bake for 50 minutes or until crust is nicely browned and filling is cooked through. Serve warm with whipped cream or ice cream.

Marcey Dyer • Pierce, Colo.

15 Apricots (4 c. sliced)

2 c. Rhubarb, sliced

1/4 c. plus 1 Tbsp. Tapioca

1 c. Sugar

1/2 t. Cinnamon

2 Tbsp. Butter

Crust for 10 inch Double Crust Pie

Preheat oven to 400 degrees. Combine apricot and rhubarb slices with tapioca, sugar and cinnamon. Let stand 15 minutes. Fill unbaked pie shell and dot with butter. Brush edges with water and cover with top crust. Seal edges well and brush top crust with cream. Bake for 50 minutes or until crust is nicely browned and filling is cooked through. Serve warm with whipped cream or ice cream.

Marcey Dyer • Pierce, Colo.

15 Apricots (4 c. sliced)

2 c. Rhubarb, sliced

1/4 c. plus 1 Tbsp. Tapioca

1 c. Sugar

1/2 t. Cinnamon

2 Tbsp. Butter

Crust for 10 inch Double Crust Pie

Preheat oven to 400 degrees. Combine apricot and rhubarb slices with tapioca, sugar and cinnamon. Let stand 15 minutes. Fill unbaked pie shell and dot with butter. Brush edges with water and cover with top crust. Seal edges well and brush top crust with cream. Bake for 50 minutes or until crust is nicely browned and filling is cooked through. Serve warm with whipped cream or ice cream.

Marcey Dyer • Pierce, Colo.

15 Apricots (4 c. sliced)

2 c. Rhubarb, sliced

1/4 c. plus 1 Tbsp. Tapioca

1 c. Sugar

1/2 t. Cinnamon

2 Tbsp. Butter

Crust for 10 inch Double Crust Pie

Preheat oven to 400 degrees. Combine apricot and rhubarb slices with tapioca, sugar and cinnamon. Let stand 15 minutes. Fill unbaked pie shell and dot with butter. Brush edges with water and cover with top crust. Seal edges well and brush top crust with cream. Bake for 50 minutes or until crust is nicely browned and filling is cooked through. Serve warm with whipped cream or ice cream.

Marcey Dyer • Pierce, Colo.

15 Apricots (4 c. sliced)

2 c. Rhubarb, sliced

1/4 c. plus 1 Tbsp. Tapioca

1 c. Sugar

1/2 t. Cinnamon

2 Tbsp. Butter

Crust for 10 inch Double Crust Pie

Preheat oven to 400 degrees. Combine apricot and rhubarb slices with tapioca, sugar and cinnamon. Let stand 15 minutes. Fill unbaked pie shell and dot with butter. Brush edges with water and cover with top crust. Seal edges well and brush top crust with cream. Bake for 50 minutes or until crust is nicely browned and filling is cooked through. Serve warm with whipped cream or ice cream.

Marcey Dyer • Pierce, Colo.

15 Apricots (4 c. sliced)

2 c. Rhubarb, sliced

1/4 c. plus 1 Tbsp. Tapioca

1 c. Sugar

1/2 t. Cinnamon

2 Tbsp. Butter

Crust for 10 inch Double Crust Pie

Preheat oven to 400 degrees. Combine apricot and rhubarb slices with tapioca, sugar and cinnamon. Let stand 15 minutes. Fill unbaked pie shell and dot with butter. Brush edges with water and cover with top crust. Seal edges well and brush top crust with cream. Bake for 50 minutes or until crust is nicely browned and filling is cooked through. Serve warm with whipped cream or ice cream.

Marcey Dyer • Pierce, Colo.