Strawberry rhubarb pie is a classic dessert that combines the sweet flavor of strawberries with the tartness of rhubarb. The ...

But that doesn't have to be the case! Turns out, you can absolutely make delicious pie filling using canned fruit — it could even turn out better than if you used the fresh stuff. Canned fruit ...

Canning your pie fillings is a wonderful way to preserve the flavors of the season and have a delicious, ready-to-use dessert ...

The following recipe is from “Rhubarb.” You can purchase this book from the MOTHER EARTH NEWS store: The Kitchen Ecosystem. This is the simplest preserve, just rhubarb cooked with sugar.

When making apple pies, canned filling is an easy shortcut, but faster doesn't need to mean bland. Here are some easy tricks ...

Scoop into pie shell, with most or all of the liquid - do not make the pie too watery, but the rhubarb should be just covered in the ... Look for a golden brown colour in the crust, and for the ...

Place the flour, sugar, salt, butter and egg yolk in your food processor. Pulse until the butter is broken up into little pebbles. Dribble the ice water, one tablespoon at a time from the top of ...

I have used rhubarb and apple, plus you can add a few frozen raspberries or some of those home preserves you made at the end of summer. I often throw in feijoas with the apples for a taste sensation.