Saturday, June 17, 2006

Strawberry Rhubarb Pie Recipe

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Strawberry Rhubarb Pie

Pastry for 10-inch 2 crust pie
1 ½ cups sugar
½ cup flour (I use Bob’s Red Mill GF mix)
¼ cup instant tapioca (my secret ingredient in all pies to keep them from being runny)
3 cups fresh rhubarb cut into ½ inch pieces
3 cups sliced fresh strawberries

Heat oven to 425 degrees. Prepare pastry. Stir together sugar, flour and tapioca. Add fruit and mix well. Pour into pastry lined pie pan. Cover with top crust. Seal, flute and cut in vents. Put pie pan on a pizza pan (to catch the drippings) and place in oven. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through the slits in crust. If edges brown too fast, cover them with foil – remove foil for last 15 minutes of baking.

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