Fresh Strawberry-Rhubarb Pie 2 c Rhubarb; diced
1 pt Strawberries
1 1/4 c Sugar
3 tb Tapioca; quick-cooking
1/4 ts Salt
3 tb Margarine
1 Pie dough, enough for 9" dou
Wash rhubarb, cut away any tough parts and chop into small
pieces. Slice the strawberries and add to rhubarb.
Mix the remaining ingredients and add to fruit. Blend well and
allow to stand for up to 30 minutes to allow sugar to penetrate
strawberries.
Pour mixture into 9-inch pie crust, dot with margarine and cover
with second crust. Cut slits in top crust.
Bake in preheated 375-degree oven for 50-55 minutes.
Cover pie with aluminum foil tented over it during first 30
minutes, removing to allow crust to brown during the last part of
baking. About 10 minutes before done, brush on warm milk and sprinkle
top crust lightly with sugar if desired.
Fresh Strawberry-Rhubarb Pie printer friendly version located here.
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