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Strawberry Rhubarb Pie Recipe

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This recipe for Strawberry Rhubarb Pie, by , is from The Williams Family Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Kruse
Added: Saturday, February 5, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 16 oz pkg frozen rhubarb slices (or 2 cups sliced fresh rhubarb
1 14-16 oz pkg frozen strawberries, thawed (or 1 1/2 c sliced, fresh strawberries)
1/2 to 1 cup sugar
3 Tbsp cornstarch
1/4 tsp salt
1 c water - if you use strawberries frozen with some juice, thaw them, drain the juice and add water if needed to make 1 cup of liquid
1/2 tsp red food coloring
1 Tbsp butter or margarine
1/2 tsp cinnamon
2 crusts for a 9 inch pie

Directions:
Directions:
Preheat oven to 375 In a medium saucepan, combine the water, cornstarch, red food coloring, salt,and sugar (if frozen strawberries are sweetened you will need 1/2 c sugar, if unsweetened or fresh use the full 1 cup). Stir to combine. Cook over medium heat until it begins to thicken. Add the strawberries and continue gently stirring and cooking until the strawberries are heated through and mixture has just come to a boil. Taste this mixture to see if more sugar is needed.

Pour frozen rhubarb in to bottom pie crust, then pour filling mixture over the rhubarb. Dot with butter and the cinnamon. Cover with top crust, seal and crimp edges, cut vent slits. Sprinkle top of crust with sugar. Bake for 45-50 minutes until crust is lightly browned and filling is bubbly. Cool completely before serving.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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