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Rhubarb Strawberry Pie

Chef.at.Home's picture
<p><a href="http://commons.wikimedia.org/wiki/File:Rhubarb-Strawberry_Pie,_April_2010.jpg">http://commons.wikimedia.org/wiki/File:Rhubarb-Strawberry_Pie,_April_2010.jpg</a></p>
Ingredients
  Sugar 1 1⁄2 Cup (24 tbs)
  Quick-cooking tapioca 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Rhubarb 3 Cup (48 tbs)
  Sliced fresh strawberries 2 Cup (32 tbs)
  Double crust pie pastry 1
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Pie
Interest: 
Everyday

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