Glazed strawberry rhubarb pie

6 servings

Ingredients

Quantity Ingredient
1¼ cup Sugar
⅛ teaspoon Salt
⅓ cup Flour
2 cups Fresh strawberries
2 cups (1\" pieces) fresh rhubarb
2 tablespoons Butter or margarine
1 tablespoon Sugar

Directions

Serve pie warm with sour cream spread on top.

Pastry for 2-crust pie

Combine 1¼ c. sugar, salt, and flour. Arrange half of strawberries and rhubarb in pastry-lined 9" pie pan. Sprinkle with half of sugar mixture. Repeat with remaining fruit and sugar mixture; dot with butter.

Adjust top crust and and flute edges. Brush top of pie with cold water and sprinkle on 1 tbsp. sugar. Cut steam vents.

Bake in hot oven (425'F.) 40 to 50 minutes or until rhubarb is tender and crust is browned.

Variation

LATTICED STRAWBERRY-RHUBARB Pie: Use a lattice top to show off the beauty of this spring pie.

FROM: Farm Journal's Complete Pie Cook Book Shared by: Matthew Hodges, June/94.

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