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SUMPTUOUS STRAWBERRY RHUBARB PIE




Source of Recipe


Crisco


Recipe Introduction


Makes One 9-inch Pie
8 Servings



List of Ingredients




CRUST
9-inch Classic CRISCO Double Crust
FILLING
4 cups fresh cut rhubarb, (1/2-inch pieces)
3 cups sliced strawberries
1 -1/3 cups sugar
1/3 cup plus 1/4 cup all-purpose flour
2 tablespoons plus 1-1/2 teaspoons quick-cooking tapioca
1/2 teaspoon grated orange peel
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons butter or margarine
GLAZE
1 egg, beaten
1 tablespoon sugar, for glaze


Recipe



For crust, prepare (see Classic Crisco Pie Crust recipe). Roll and press bottom crust into 9-inch pie plate. Do not bake. Heat oven to 425ºF.
For filling, combine rhubarb and strawberries in large bowl. Combine 1-1/3 cups sugar, flour, tapioca, orange peel, cinnamon and nutmeg in medium bowl. Stir well. Add to fruit. Toss to coat. Spoon filling into unbaked pie crust. Dot with butter. Moisten pastry edge with water.
Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits or stars, moons and diamonds in top crust to allow steam to escape.
For glaze, brush with egg. Sprinkle with 1 tablespoon sugar.
Bake at 425ºF for 40 to 50 minutes or until filling in center is bubbly and crust is golden brown. Cover edge with foil, if necessary, to prevent overbrowning. Serve barely warm or at room temperature.