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Origin: France
Rhubarb pie
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A homemade traditional rhubarb custard pie. The pie is especially popular in the region where you can use your own rhubarb fresh from the garden. You can make the pie in many different ways, such as with crumbles, custard, or with double layer of dough. The sweetness of the pie depending on how much sugar you use.

Ingredient List for 8 servings:
Button Pie crust
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250 gr Flour
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100 gr Sugar
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1 Egg
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100 gr Unsalted butter

Button Filling
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1 Kilo Rhubarb
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5 Graham biscuits
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100 gr Sugar
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250 ml Crème fraiche
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1 Egg

Oven temperature:
200 degrees Celsius
Instructions:
Button Pie crust
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Mix all the ingredients for the pie crust to a smooth dough and let it rest in the fridge for 1 hour. Cover the bottom and the edges of a pie form with the pie crust. Let it lest in the fridge until it is time to put it in the oven.

Button Filling
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Preheat the oven at 200 degrees Celsius
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Peel and cut the rhubarb in small pieces.
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Crumble the graham biscuits on the bottom of the pie crust.
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Place the rhubarb on top of the biscuit crumbles.
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Place the pie crust in the middle of the oven for 20 minutes.
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Take out the pie crust from the oven and place it on the side for the moment.
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Beat the egg together with the sugar, add the cème fraiche and pour it over the rhubarb. Place the pie in the oven for another 15 minutes.

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