Strawberry-Rhubarb Pie (9")

Strawberry-Rhubarb Pie (9") Ingredients

Pastry for 2-crust pie with	2 Heaping cups of cut-up
1 1/3 c Sugar	2 Heaping cups halved fresh
8 tb Flour	2 tb Butter; optional

Instructions for Strawberry-Rhubarb Pie (9")

We always serve this pie for Easter, since it is the essence of Spring. Mom always said I made it the best?probably because I would stop occasionally while I was making the crust to stir the filling. Mix sugar and flour, and gradually add this to the fruits, mixing gently but thoroughly. (I usually stir this mixture several times over the period it takes to prepare the crust, in order to get it well-combined.) Pour into pie shell and dot with butter if desired. (I probably forget this half the time, and it doesn?t make a lot of difference.) Cover with a lattice crust, and sprinkle the top with sugar. Bake 40-50 minutes at 425F or til the crust is golden and juices are bubbling through. Serve warm. This pie does not keep well (much to my delight as a kid, because I got rhubarb pie for breakfast!). Jean B., Lexington, MA Slightly modified from version in Betty Crocker?s Picture Cookbook, First Ed. (1950). Posted to TNT Recipes Digest by JB on Mar 05, 1998

Main Ingredient: PieCuisine: Uncategorized

More like this...

Homemade Strawberry-Rhubarb Pie

Strawberry Rhubarb Pie

Easy Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie #1

Strawberry-Rhubarb Pie #2

Ingredient Insight - look inside this recipe

Butter

Flour

Sugar

for flavor and categorization

Recent searches:   skor bar   cream basic   chicago style pizza sausage   washington cheesecake   light cheesecake   monkeys   pecan encrusted chicken   berber bread   steaki   snow fruit   racin brownies   microwave cookies   weight watchers blackberry   brownie ice cream pie   pecan encrusted chicken   old fashioned oatmeal cookies   derby day cookies   sausage brown rice   asparagus shrimp   origami