*  Exported from  MasterCook II  *
 
                        Fresh Strawberry-Rhubarb Pie
 
 Recipe By     : Jo Anne Merrill
 Serving Size  : 6    Preparation Time :1:25
 Categories    : Pies                             Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          rhubarb -- diced
    1      pint          strawberries
    1 1/4  cups          sugar
    3      tablespoons   tapioca -- quick-cooking
      1/4  teaspoon      salt
    3      tablespoons   margarine
    1      batch         pie dough, enough for 9″ double pie crust
 
      Wash rhubarb, cut away any tough parts and chop into small pieces.
 Slice the strawberries and add to rhubarb.
      Mix the remaining ingredients and add to fruit. Blend well and allow to
 stand for up to 30 minutes to allow sugar to penetrate strawberries.
      Pour mixture into 9-inch pie crust, dot with margarine and cover with
 second crust. Cut slits in top crust.
      Bake in preheated 375-degree oven for 50-55 minutes.
      Cover pie with aluminum foil tented over it during first 30 minutes,
 removing to allow crust to brown during the last part of baking. About 10
 minutes before done, brush on warm milk and sprinkle top crust lightly with
 sugar if desired.
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 Nutr. Assoc. : 0 0 0 0 0 0 2009

Plain Text Version of This Recipe for Printing or Saving