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Gary Baker's Prize Winning Strawberry Rhubbarb Pie Recipe

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This recipe for Gary Baker's Prize Winning Strawberry Rhubbarb Pie, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Reva Clarke
Added: Saturday, November 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 unbaked pie crusts*
1-1/2 c sugar
3T quick cooking tapioca (for a fuller pie, I add more rhubarb & use 6 T tapioca)
1/4 tsp salt
1/4 tsp nutmeg
3 c rhubarb, cut in one inch chunks (I use 5)
1 c strawberries (I use 2)

Directions:
Directions:
Mix and coat fruit with tapioca and let stand a few minutes (up to 20—could make crust during this time). Fill crust with fruit mixture. Dot with butter. Add top crust. Slit. Bake at 400 for 35 to 40 minutes.

*See Never Fail Pie Crust—I believe I also got this from Gary, though the detail in the directions is, obviously, my own.

Personal Notes:
Personal Notes:
Also contributed by Pat Roylance

 

 

 

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