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Strawberry Rhubarb Pie Recipe

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This recipe for Strawberry Rhubarb Pie, by , is from Our 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!

Blenda Long


pastry for double-crust pie, sufficient for top and bottom 9 inch crust
3 c. rhubarb, stalks unpeeled and cut into 1 inch lengths
3 c. strawberries hulled and halved
1c. sugar
5 tbsp. quick-cooking tapioca or 5 tbsp.cornstarch
pinch ground cloves
tsp. salt
c. strawberry preserves
2 tbsp. unsalted butter, cut into small pieces
milk or cream
2 tsp.sugar

Roll half of the dough and fit into a 9-inch pie pan leaving a inch overhang all around and refrigerate.
Roll the other half of dough into a 12-inch round and refrigerate.
Preheat oven to 425.
Put rhubarb and strawberries into a large bowl.
In another bowl, whisk together sugar, tapioca or cornstarch, cinnamon, ginger and salt.
Combine dry ingredients with rhubarb mixture and let sit for 15 minutes, stirring occasionally.
Gently spread preserves onto bottom crust. This helps to keep the crust from getting soggy.
Pour rhubarb and strawberries into bottom crust, dot with butter.
Cover with top crust, crimp or flute edges to seal.
Cut steam vents into top crust.
Lightly brush top of pie with milk or cream and sprinkle with sugar.
Bake for 30 minutes, reduce temperature to 350 and bake 25-35 minutes longer, until crust is browned and juices bubble through the vents.
Cool before serving.

Personal Notes:
Personal Notes:
Strawberry rhubarb pie is one of my favorite memories from Grandma Flannery and yet I don't have her recipe. I found this one on the internet with rave reviews. I hope it is as good as I remember hers being, but I seriously doubt that is possible.




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