| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Desserts, Fruits, Pies, Bananas, Orange/lemo |
8 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Fresh rhubarb |
| 3 |
md |
Bananas |
| 1 |
c |
Sugar |
| 1/4 |
c |
Orange juice |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Cinnamon |
| 1 |
ts |
Nutmeg |
| 1 |
tb |
Butter |
| 1 |
|
9" unbaked double pie crust |
INSTRUCTIONS
Prepare pastry. Slice rhubarb (should yield 3 cups). Slice bananas (should
yield 3 cups). Combine ingredients except butter and crust. Spread into pie
crust. Dot with butter. Place crust on top. Bake at 450F for 15 minutes.
Reduce oven temperature to 350F and bake for an additional 20 minutes or
until browned. From The Central Market Cookbook by Phyllis Good.
Posted to recipelu-digest by Nadia Canty <wcanty@hal-pc.org> on Mar 1, 1998
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