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Strawberry Rhubarb Pie Recipe

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

Contributor:  
Contributor:  
Joseph Smith
Added: Tuesday, September 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2-9" deep pie crusts (Congrats to you if you know how to make your own)
2# fresh rhubarb, sliced 1"
or similar amount of frozen
2 pt. fresh strawberries or frozen
Thaw any frozen fruit used
1-1/2 c sugar
4 T flour
1 vanilla bean, split & scrapped
2 T unsalted butter
For topping 2 T sugar and 1 egg, beaten

Directions:
Directions:
Thaw pie crusts to room temperature. Dump one out onto a floured surface and form into flat round shape. Reserve for top crust. Preheat oven to 425F. Combine fruit in a large bowl. Stir in sugar, flour and vanilla. Pour into bottom crust and dot with butter. Brush rim with mixture of sugar and egg. Cover with top crust and secure rim by pinching or with a fork. Coat top crust with egg mixture except rim. Sprinkle with sugar. Bake for 10 minutes. Lower oven temperature to 350F and continue baking for 1 hour or until golden brown. Protect edge from burning with foil, if needed.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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