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Strawberry Rhubarb Pie
For Maria, a “country lady” who discovered a patch of rhubarb
growing near her home. Sometimes this pie comes out a bit runny. No matter.
The flavor is exquisite, sweet and tart all at the same time. You can use
frozen, thawed rhubarb. Adding lemon juice to this pie brightens the flavor.
OLD FASHIONED STRAWBERRY RHUBARB PIE
Double crust for pie
3 to 3-1/2 cups each: sliced strawberries and rhubarb, cut into 1”
pieces
2 teaspoons lemon juice
1 cup sugar
1/4 cup quick cooking tapioca
Preheat oven to 400. Toss fruit with juice, sugar and tapioca. Let sit 10 minutes. Add fruit mixture to pastry-lined pie pan. Dot with butter if you like. Place top crust on pie and use a fork to knife to make air vents. Place on baking sheet on bottom rack and turn oven down to 350. Bake 1 hour. Juices should be bubbling through crust and crust should be very golden brown. Let sit at least an hour to allow juices to thicken.
A great spring treat - strawberry rhubarb pie
©2006-2010 Rita Heikenfeld and AboutEating.com
