Strawberry Rhubarb Pie
Source of Recipe
by Millie, from BH&G Old-fashioned Home Baking
List of Ingredients
3 C fresh or frozen whole strawberries, unsweetened*
1-1/4 C Sugar
3 T quick cooking Tapioca
2 C fresh or frozen sliced rhubarb, unsweetened
1/2 tsp finely shredded lemon peel
1 tsp lemon juice
1 unbaked double crust pie crust
*If frozen, partially thaw strawberries, but do not drain.Recipe
Slice strawberries.
In a large mix bowl, stir together the sugar and the tapioca.
Add the strawberries and their juice, fresh or frozen rhubarb, lemon peel, and lemon juice; then gently toss til fruit is coated.
Let fruit mix stand about 15 minutes {about 60 minutes for frozen fruit} or til syrup forms; stirring mix occasionally.
Line 9” pie plate with half of the pastry. Stir fruit mix, then transfer fruit mix to the pastry lined plate.
Trim the bottom pastry to the edge of pie plate.
Place top crust over; crimp edges & cut slits in top.
To prevent overbrowning, cover the edge of the pie with foil.
Bake @ 375F for 25 minutes for fresh fruit; 50 minutes for frozen.
Remove foil continue baking for 20-25 minutes for fresh fruit; 20-30 minutes for frozen fruit; or til the top is golden.
Cool on a wire rack.
8 Servings
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