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Strawberry-Rhubarb Pie Recipe

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This recipe for Strawberry-Rhubarb Pie is from In the Kitchen with Nana, 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:  
1⅓ cups sugar
⅓ cup flour
2 cups cut-up rhubarb, cut into 1" pieces (1 lb. makes 2 cups)
2 cups fresh strawberries, cut in half
1½ Tbsp. butter

Pastry for two-crust 9" pie, Line pie plate.
Directions:
Directions:
Heat oven to 425 degrees. Mix sugar and flour. Mix rhubard and strawberries lightly and gently combine with sugar mixture. Pour into pastry-lined pie plate. Dot with butter. Cover with top crust which has slits cut in it. Sprinkle with sugar. Seal and flute. Cover edge with 1½" strip foil to prevent excessive browning. Bake 40-50 minutes, or until crust is nicely browned and juice begins to bubble through slits. Serve slightly warm.

Makes 8-10 servings.
Personal Notes:
Personal Notes:
Nana's strawberry-rhubarb pie was one of my favorite pies. I remember picking rhubarb from your Great Grandpa Carlson's garden (Pop Pop's Dad).

 

 

 

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