%
% Copyright 2016 (c) Anna Schumaker.
%
\documentclass{../recipe}

\recipeName{French Rhubarb Pie}
\recipeSourcePerson{French Rhubarb Pie}{The Daniel Miller Family}

\begin{document}
\begin{ingredients}
\addIngredient{2 tablespoons and \threequarters cup}{flour, divided}
\addIngredient{1 cup}{sugar}
\addIngredient{\half cup}{water}
\addIngredient{2 cups}{rhubarb, diced}
\addIngredient{1}{egg}
\addIngredient{\quarter teaspoon}{salt}
\addIngredient{1}{pie shell, unbaked}
\addIngredient{\half cup}{brown sugar}
\addIngredient{\third cup}{butter, melted}
\end{ingredients}

\begin{steps}
\addStep{Preheat oven to \textbf{\ftemp{400}}.}
\addStep{Mix together \textbf{2 tablespoons} \ingredient{flour},
	 \ingredient{sugar}, \ingredient{water}, \ingredient{rhubarb},
	 \ingredient{egg}, and \ingredient{salt} in a large mixing bowl.
	 Transfer to \ingredient{pie shell}.}
\addStep{Mix together \textbf{remaining} \ingredient{flour},
	 \ingredient{brown sugar}, and \ingredient{butter}.  Spread over
	 \ingredient{rhubarb mixture}.}
\addStep{Bake at \textbf{\ftemp{400}} for \textbf{10 minutes}.
	 Reduce heat to \textbf{\ftemp{350}} and continue baking
	 for \textbf{30 minutes}.  Let cool before serving.}
\end{steps}
\end{document}
