Old Fashioned Strawberry Rhubarb Pie Recipe
Are you looking for a guaranteed to turn out well Old Fashioned Strawberry Rhubarb Pie recipe? This Old Fashioned Strawberry Rhubarb Pie is so tasty that I cannot resist serving it as a Dessert often. It is always prepared with Fruits as the most essential ingredient. Treat your family to this delicious Old Fashioned Strawberry Rhubarb Pie. They are going to simply adore it.
Ingredients
2 pints strawberries, each cut in half
1 pound rhubarb (without tops), cut into 1/2 inch pieces, or 1 16-ounce package frozen rhubarb
1 1/4 cups sugar
1/3 cup all-purpose flour
2 tablespoons quick-cooking tapioca
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Pastry for 9-inch 2-crust pie or 1 10- to 11-ounce package piecrust mix
1 tablespoon butter or margarine, cut into bits
1 tablespoon milk or half-and-half
Directions
1. In large bowl, with rubber spatula, gently toss strawberries, rhubarb, sugar, flour, tapioca, vanilla, and salt to mix well. Let mixture stand 30 minutes to soften tapioca, stirring occasionally so tapioca will be evenly moistened.
2. Prepare pastry for 2-crust pie. On lightly floured surface, with floured rolling pin, roll two-thirds of pastry into round about 2 1/2 inches larger than 9 1/2" by 1 1/2" deep pie plate. Line pie plate with pastry; trim pastry edge, leaving 1-inch overhang. Spoon fruit mixture into piecrust; dot fruit with butter or margarine.
3. Preheat oven to 425°F. Prepare remaining pastry as in Woven Lattice Pie Top Brush pastry lattice (not edge) with milk or half-and-half.
4. Bake pie 50 minutes or until fruit mixture begins to bubble and crust is golden. Cool pie on wire rack 1 hour; serve warm. Or cool completely to serve later.
2. Prepare pastry for 2-crust pie. On lightly floured surface, with floured rolling pin, roll two-thirds of pastry into round about 2 1/2 inches larger than 9 1/2" by 1 1/2" deep pie plate. Line pie plate with pastry; trim pastry edge, leaving 1-inch overhang. Spoon fruit mixture into piecrust; dot fruit with butter or margarine.
3. Preheat oven to 425°F. Prepare remaining pastry as in Woven Lattice Pie Top Brush pastry lattice (not edge) with milk or half-and-half.
4. Bake pie 50 minutes or until fruit mixture begins to bubble and crust is golden. Cool pie on wire rack 1 hour; serve warm. Or cool completely to serve later.
