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With a wonderful blend
of springtime flavors of the tartness of the rhubarb to the sweetness
of the strawberries, this double-crusted pie is a winner.
Strawberry-Rhubarb
Pie
- Pastry for 9-inch double
crust pie (see recipe)
2 cups strawberries, stemmed and quartered
2 cups sliced rhubarb
1 1/4 cup granulated sugar
1/4 cup tapioca
1/4 teaspoon salt
1 tablespoon butter
- Preheat oven to 425°F (220°C).
- Combine prepared strawberries and rhubarb.
- Mix together sugar, tapioca, and salt
in a small bowl; add to strawberry mixture. Let sit 15 minutes.
- Pour fruit filling into pastry-lined pie
plate; dot with butter. Top with a lattice crust.
- Bake for 45 minutes, placing foil around
the crust edges to keep from over-browning, if necessary.
Makes 8 to 10 servings.
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