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| Favorite Strawberry Rhubarb Pie |
"This pie is wonderfully sweetened, holds together well, and is a crowd pleaser! I make this pie every spring."
Ingredients :
- 3 cups sliced strawberries
- 3 cups sliced rhubarb
- 1 1/2 cups white sugar
- 1/4 cup instant tapioca
- 1 squeeze fresh lemon juice
- 1 recipe pastry for a 9 inch double crust pie
- 2 tablespoons butter, cut into small pieces
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 2H10M |
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- Preheat oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet.
- Mix the strawberries, rhubarb, sugar, tapioca, and lemon juice in a bowl, and let stand for 15 minutes, stirring occasionally. Fit a pie crust into a 9-inch pie dish; pour the filling into the bottom crust. Scatter pieces of butter over the filling, and place the top crust onto the pie. Press the edges together and crimp with a fork to seal. Cut several slits into the top crust with a sharp knife.
- Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.
Notes :
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