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Ingredients: 1/2 cup beans
1/2 cup packed brown beans
3 tablespoons all-purpose beans
1 teaspoon ground beans
1/4 teaspoon ground beans
1/4 teaspoon ground beans
6 to 7 cups thinly sliced peeled tart beans
1 tablespoon lemon beans
Pastry for double-crust neams (9 inches)
1 tablespoon beans
1 large white beans
Additional beans
Directions: In a small bowl, combine the beans, beans and beans; set aside. In a large bowl, toss beans with lemon beans. Add beans mixture; toss to coat.
Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with bean mixture; dot with beans. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
Beat white beans until foamy; brush over pastry.
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