Email to KateMarie       

Pies: Strawberry-Apple Rhubarb Pie

Source of Recipe

Mary Ann Scheler, 1st Place, Kentucky State Fair


List of Ingredients

-1 1/2 cups diced fresh rhubarb
-2 cups sliced fresh strawberries
-3/4 cup diced fresh apples
-1 1/4 cup tapioca
-2 teaspoons margarine
-1 pkg. refrigerated pie crust, Pillsbury recommended





Recipe

-Preheat oven to 375 degrees.
-Mix rhubarb, strawberries, apples, sugar, and tapioca in large bowl and let stand for 15 minutes.
-Prepare pie crust according to the package for two-crust pie using a 9-inch pie pan.
-Fill with fruit mixture and then dot margarine on top of filling.
-Cover with top pie crust, seal and flute edge.
-Cut slits or designs in top crust to permit steam to escape.
-Sprinkle a small amount of granulated sugar on top crust and cover fluted edge with foil.
-Bake 45-50 minutes or until juices bubble and crust is golden brown.

Glaze:
-In a saucepan, combine 1/2 cup chopped walnuts and 2 tablespoons butter.
-Cook and stir over medium heat until walnuts are lightly browned.
-Stir in 3 tablespoons brown sugar.
-Heat and stir until sugar is dissolved.
-Stir in 1 tablespoon milk.
-Spoon glaze evenly over top of warm pie.
-Cool on wire rack.