Strawberry and Rhubarb Pie Recipe - Cooking Index
Strawberry and Rhubarb Pie Recipe - Cooking Index
| 2 cups | 474ml | Fresh rhubarb - cut in pcs |
| 1 | Fresh strawberries - halved | |
| 1 1/4 cups | 247g / 8.7oz | Sugar |
| 3 tablespoons | 45ml | Quick-cooking tapioca |
| 1/4 teaspoon | 1.3ml | Salt |
| 2 1/2 tablespoons | 37ml | Butter |
I like this pie not only for its flavor, but because the tapioca keeps the pie from being "runny" and the crust stays flaky. It's very quick to make.
If you don't want to make your own pie crust, buy a package of Pillsbury Pie Crust in the red box found in the Dairy case at your supermarket. wash and cut fruit.
In separate bowl, mix together remaining ingredients except margarine and add to rhubarb and strawberries.
Mix until fruit is well coated with mixture. Set aside for 15-20 minutes. Meanwhile, line a 9 inch pie pan with pie crust.
Pour in fruit filling mixture and dot with margarine. Seal with top crust. Prick top crust to vent.
Bake for about 55 minutes in a 375F oven.
Note: You might want to shield the edges of the crust during the first half of the baking with foil. Brush top crust with a little milk and sprinkle granulated sugar over milk during last 15 minutes of baking.
Source:
Taste of Home Magazine, Oct/Nov '95, p.12
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.