Rhubarb Strawberry Pie Recipe
Ingredients
| Sugar | 1 1/2 Cup (16 tbs) | |
| Quick-cooking tapioca | 3 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| 3 cups rhubarb cut into 1/2 inch pieces | ||
| Strawberries | 2 Cup (16 tbs), sliced | |
| Pastry for Double Crust Pie | ||
| Butter/Margarine | 1 Tablespoon | |
Directions
In large bowl stir together sugar, tapioca, salt, and nutmeg.
Add rhubarb and strawberries; toss gently to coat fruit.
Let mixture stand for 15 minutes.
Meanwhile, prepare and roll out pastry.
Line a 9-inch pie plate with half of the pastry.
Trim pastry to edge of pie plate.
Pour fruit mixture into pastry-lined pie plate.
Dot with butter.
Cut slits in top crust for escape of steam; place pastry atop filling.
Seal and flute edge.
To prevent overbrowning, cover edge of pie with foil.
Bake at 375° for 25 minutes.
Remove foil; bake till golden brown, 20 to 25 minutes more.
Cool pie on rack before serving.
Add rhubarb and strawberries; toss gently to coat fruit.
Let mixture stand for 15 minutes.
Meanwhile, prepare and roll out pastry.
Line a 9-inch pie plate with half of the pastry.
Trim pastry to edge of pie plate.
Pour fruit mixture into pastry-lined pie plate.
Dot with butter.
Cut slits in top crust for escape of steam; place pastry atop filling.
Seal and flute edge.
To prevent overbrowning, cover edge of pie with foil.
Bake at 375° for 25 minutes.
Remove foil; bake till golden brown, 20 to 25 minutes more.
Cool pie on rack before serving.
Chef
