Strawberry Rhubarb Pie
|Sifted flour||1⁄4 Cup (4 tbs)|
|Frozen strawberries||2 Cup (32 tbs)|
|Frozen rhubarb||2 Cup (32 tbs)|
|Pie shell||9 Inch|
|Shortening||1⁄4 Cup (4 tbs)|
|Flour||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
Pre heat oven 425 degrees F
Wisk eggs in large bowl until thick and frothy.
Fold in the flour and sugar, keeping the mixture light.
Fold in the strawberries and the rhubarb into the batter.
Turn into the pie shell placed on a baking sheet.
Bake pie for 15 minutes.
In the mean time, make the crumble topping but rubbing in the shortening into the flour, sugar and salt mixture in a bowl, until the mixture resembles crumbs.
Remove pie from oven and reduce heat to 350 degrees F.
Sprinkle the topping on top.
Bake the pie for another 40 minutes or until the filling is set and topping is golden brown.
Make a syrup by melting butter in a saucepan and stirring in the honey.
Slice the pie and serve it with the syrup poured on top.