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Strawberry Rhubarb Pie Recipe

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This recipe for Strawberry Rhubarb Pie, by , is from The Bayer Family Cookbook Project, 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!

Contributor:  
Contributor:  
Audra Bayer

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs
1/2 cp granulated sugar
1/4 cp all purpose flour
1 1/2 cps rhubarb
2 cps sliced fresh strawberries
9 inch unbaked pie shell

STREUSEL TOPPING

1/2 cp granulated sugar
1/4 cp shortening
1/4 cp butter
pinch of salt
3 tbsp liquid honey
1 cp all purpose flour

Directions:
Directions:
Preheat oven to 425. Whisk eggs in a large bowl. Whisk in sugar and flour until smooth. Set aside. Then cut frozen rhubarb into 1/2 inch pieces. Then cut frozen rhubarb into 1/2 inch pieces. Fold into egg mixture along with sliced berries. Turn into pie shell. Bake on bottom rack of preheated oven for 15 minutes.

Meanwhile prepare topping. Place sugar, shortening, butter and salt in a mixing bowl. Beat with an electric mixer until fairly smooth but not fluffy. Gradually beat in honey, then flour. Batter will be thick. When pie has baked for 15 minutes, remove from oven and reduce heat to 350. Scatter dollops of topping evenly on top. Continue baking for 40-45 minutes longer or until fruit can easily be pierced with a knife.

Number Of Servings:
Number Of Servings:
8

 

 

 

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