Pareve strawberry-rhubarb pie

8 Servings

Ingredients

Quantity Ingredient
Pastry for two crust pie
2 cups Sliced rhubarb
2 cups Halved strawberries
1¼ cup Sugar (or to taste)
⅓ cup Flour
1 tablespoon Margarine (pareve)
8 servings, may be frozen

Directions

ADAPTED FROM: The Pleasures of Your Food Processor by Norene Gilletz Yield: Slicer: Cut rhubarb to fit feed tube. Slice, using firm pressure. Measure about 2 c. sliced. Mix with strawberries, sugar, and flour.

Fill pie shell with filling. Dot with margarine. Put on top crust. Cut slits in it, flute, and sprinkle with a little sugar.

Bake at 425 degrees for 40 or 50 minutes.

Posted to JEWISH-FOOD digest V97 #053 by "Barbara S. Wand" <bwand@...> on Feb 17, 1997.

Related recipes