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Strawberry Rhubarb Pie Recipe

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This recipe for Strawberry Rhubarb Pie is from The Churchill 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:  
9 inch pie crust and 1 top crust
⅓ cup light brown sugar
⅓ cup sugar, may need to add a little more for a sweeter pie
2 tbsp. tapioca
¼ tsp. salt
3 cups sliced strawberries
3 cups chopped rhubarb
1 tsp.lemon juice
Directions:
Directions:
Mix the tapioca with the sugars and salt until well blended.
Add the strawberries and rhubarb to the sugar mixture and toss gently until completely coated. Set aside for 15 minutes. Stir in lemon juice. Fill the pastry shell with the mixture and dot with butter. Cut vents in the top crust to allow steam to escape. Brush pastry with milk and sprinkle with sugar. Bake at 400 for 15 minutes and then at 350 for 45 - 55 minutes, or until crusts are golden brown. Reminder you may have to cover edges with foil.
Personal Notes:
Personal Notes:
A beautiful filling and the perfect balance of sweet and tart.

 

 

 

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