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June 03, 2006

Strawberry-Rhubarb Pie

STRAWBERRY-RHUBARB PIE
 
Preheat oven to 375º
 
Ingreds:
 
pastry for 2 crust pie
3            cups sliced strawberries
2            cups rhubarb, sliced 1/2 inch thick
3 to 4     Tablespoons quick cooking tapioca
1 1/2 to
 1 3/4     cups sugar
1/2         teaspoon salt
1/4         teaspoon ground nutmeg
2            Tablespoons butter or margarine
 
Wash and slice strawberries, add sliced rhubarb, sugar nutmeg, salt and tapioca; stir well and set aside for 15 minutes.
Meanwhile prepare your favorite pastry recipe for a 2 crust pie.
Line 9 inch pie plate with bottom crust, trimming edge.  Roll out and cut vents into top crust, cover with cloth while you fill the bottom crust, with strawberry mixture.  Dot with butter, moisten edge of pie dough, place top crust, sealing edges.  Trim off excess dough, turn edges under and crimp.  Place pie on drip catching pan, to avoid boil. over going into your 375º oven.  Cover pie with foil for the first 15 minutes of baking time, remove and continue to bake your pie for another 25 to 35 minutes or until the filling is bubbling. I like to brush the top crust with milk or beaten egg and sprinkle with sugar for a little something extra.
I hope that this recipe is one you will enjoy.

Contributed to our recipe list by Jane.





Posted by Willie Crawford at June 3, 2006 08:33 PM

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