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Strawberry- Rhubarb Pie Recipe

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This recipe for Strawberry- Rhubarb Pie, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeanie Kvach
Added: Sunday, February 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 bag of frozen strawberries without added sugar.
1 bag of frozen rhubarb (About 3 cups each)
1/4 salt
3 T quick cooking tapioca
1 c sugar
1/4 nutmeg (optional)

1 double pie crust.

Directions:
Directions:
Heat Oven to 400

In a large mixing bowl, stir together the sugar, tapioca, salt and nutmeg. Add frozen Riobard and strawberries sliced. Toss to coat fruit. Let stand while you are making the pie crust.

Add fruit to 9-in pie plate lined with pastry crust. Fruit will be piled high but will fall during cooking. Trim bottom crust to edge of pie plate. Moisten edges of bottom crust with water. Roll out top pastry and align on top of pie trim excess crust crimp top crust to bottom crust and seal edges. Make slits in the top crust with knife.

Place pie in oven at 400 On a sheet of foil for 15 minutes. Reduce heat to 350 and bake for 40-45 minutes. Pie will bubble and thicken make a mess without the foil.

Number Of Servings:
Number Of Servings:
6-12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is Dave's favorite pie and he asks for it for his birthday so I have to search the stores early for frozen rhubarb to keep on hand.

 

 

 

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