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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Rhubarb Strawberry Pie Recipe

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This recipe for Rhubarb Strawberry Pie is from The Bailey Family Cookbook, 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:  
Pastry for a 2 crust 9 inch pie
4 cups chopped rhubarb,fresh or frozen
2 cups sliced strawberries
1 1/3 cups white sugar
1/4 cup cornstarch
1 tbsp. lemon juice
1/4 tsp. cinnamon
1 egg beaten
Directions:
Directions:
Preheat oven to 425º. Roll out half the pastry and line a 9 inch pie plate. Trim leaving 1/2 inch over the pie plate.
Combine rhubarb strawberries, sugar,cornstarch,lemon juice and cinnamon. Place in the pie shell.

Roll out remaining pastry, place top on pie.

Place on a baking sheet or tinfoil in the oven and bake for 15 minutes, until the crust starts to brown. Reduce heat to 375º and continue to bake for 50 to 60 minutes, until crust is golden, rhubarb is tender, and filling is thickened.

 

 

 

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