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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Gary Baker's Prize Winning Strawberry Rhubbarb Pie Recipe

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This recipe for Gary Baker's Prize Winning Strawberry Rhubbarb Pie is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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