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Fresh Strawberry-rhubarb Pie
Author/Submitted by: Jo Anne Merrill
Servings: 6
Categories:
Desserts
/
Fruits
/
Pies & Pastries
Ingredients: 2
cups
rhubarb,
diced
1
pint
strawberries 1 1/4
cups
sugar 3
tablespoons
tapioca,
quick-cooking
1/4
teaspoon
salt 3
tablespoons
margarine 1
batch
pie dough,
enough for 9"
double pie crust
Directions:
Wash rhubarb, cut away any tough parts and chop into small pieces.
Slice the strawberries and add to rhubarb. Mix the remaining ingredients
and add to fruit. Blend well and allow to stand for up to 30 minutes to
allow sugar to penetrate strawberries. Pour mixture into 9-inch pie
crust, dot with margarine and cover with second crust. Cut slits in top
crust. Bake in preheated 375-degree oven for 50-55 minutes. Cover pie
with aluminum foil tented over it during first 30 minutes, removing to
allow crust to brown during the last part of baking. About 10 minutes
before done, brush on warm milk and sprinkle top crust lightly with sugar
if desired.
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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