Strawberry rhubarb pie 2

6 servings

Ingredients

Quantity Ingredient
1½ Pts fresh strawberries, halved
2 cups Sliced fresh rhubarb (2 to 3 medium stalks)
1½ cup Sugar
6 tablespoons Quick-cooking tapioca
Unbaked pastry for double crust 9-inch pie
Milk, as needed
Sugar, as needed
Flour, as needed

Directions

Mix strawberries and rhubarb with 1½ cups sugar and the tapioca; let stand while making pastry. Divide pastry in half. On lightly floured surface roll out one portion 1 ½ inches larger than inverted 9-inch pie plate. Fit into plate and trim crust even with edge. Fill with fruit mixture. Roll out remaining pastry; lift onto pie. Trim crust ½ inch beyond edge of pie plate. Fold top crust under bottom crust; seal together to make a standing rim and flute edge. Cut vents in top crust. Brush with milk and sprinkle with sugar. Bake in 400 F. oven 60 to 70 minutes, or until filling bubbles in the center. After 30 minutes of baking, check pie occasionally and cover edges with foil, if necessary, to prevent browning. If pie begins to boil over, place foil beneath pie plate. Cool thoroughly before cutting. Makes one 9-inch pie.

Source: Best Recipes May/June 1991

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