"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Strawberry Rhubarb Pie Recipe

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This recipe for Strawberry Rhubarb Pie, by , is from Everybody Eats: Recipes from the Hartshorn, Jackson, Gomer, and Atkins Families, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Jackson Hartshorn
Added: Tuesday, June 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sliced strawberries
2 cups sliced rhubarb
1 1/4 cups sugar
3 tbsp. instant tapioca
2 tbsp. butter
1/2 tsp. almond extract
Pie Crust:
2/3 cup crisco
2 cups flour
1 tsp. salt
1/4 cup water

Directions:
Directions:
Make pie crust first by cutting the crisco into the flour and salt. When it resembles corn meal stir in water until it forms a ball. Divide in half and roll out in a circle between two sheets of waxed paper. (note if you tear off a square of waxed paper and roll the dough to the edges it will fit perfectly in a 9 inch pie plate) Tear off top sheet of waxed paper and filp dough into the pie plate removeing the back side of the waxed paper once you have placed it in the pie plate. Repeat with top crust.
Combine the sliced strawberries and rhubarb with sugar, tapioca, and almond extract. Mix well and pour into a prepared 9 inch pastry lined pie pan. Dot with the butter and top with top crust and seal edges. Cover edges with aluminum foil and bake at 350 degrees for 1 hour removing foil the last 10 minutes.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This same recipe can be used for peach pie only decrease the sugar to 1 cup. Everything else is exactly the same.

 

 

 

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