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    GLAZED STRAWBERRY-RHUBARB PIE


    Source of Recipe


    FARM JOURNAL Complete Pie Cookbook; 1965

    List of Ingredients




    1 1/4 c Sugar
    1/8 ts Salt
    1/3 c Flour
    2 c Fresh strawberries
    2 c Fresh rhubarb, cut in 1-in-pieces
    2 tb Butter or margarine
    1 tb Sugar
    Pastry for 2-crust pie

    Recipe



    Combine 1 1/4 cup sugar, salt, and flour. Arrange half the
    strawbwerries and rhubarb in a pastry-lined 9 inch pie pan. Sprinkle with half the sugar mixture. Repeat with remaining fruit and sugar mixture. Dot with butter. Install top crust and flute edges to make high-standing rim. Brush top of
    pie with cold water and sprinkle on 1 tablespoon sugar. Cut steam vents in top crust. Bake in hot oven (425 F) 40 to 50 minutes or until rhubarb is tender and crust is browned.

 

 

 

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