Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

STRAWBERRY-RHUBARB PIE (Grammie's)




Source of Recipe


Grammie


List of Ingredients




Pie crust for a double crust 9 inch pie
1½ cups sugar
1/3 cup flour
1/8 teaspoon salt
½ teaspoon vanilla extract
3 cups chopped rhubarb
2 cups hulled & sliced strawberries
2 Tablespoons butter or margarine

Recipe



Preheat oven to 450° F.

Line a 9 inch pie crust with half of the rolled out pie dough. Roll out the top crust, and set aside on a lightly floured surface, or a piece of waxed paper.

Combine the sugar, flour, salt & vanilla in a bowl, and mix well. Add the rhubarb and the strawberries and toss well (so that the mixture coats the fruit). Pile the filling into the dough-line pie plate, then dot with the butter. Cover with the top crust, then trim and crimp the edges. Cut vents in the top for the steam to escape.

Bake the pie for 15 minutes at 450°, then reduce the heat to 350°, and continue baking for about 30 to 40 minutes longer.

Serve slightly warm, with vanilla or strawberry ice cream, if desired.