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Strawberry-Rhubarb Pie Recipe

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This recipe for Strawberry-Rhubarb Pie is from The Laferty 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!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
2 store-bought frozen pie crusts or your favorite pie crust recipe for two crusts

Pie Filling:
2 c. chopped fresh rhubarb
2 c de-stemmed, washed and cup up strawberries, large pieces
1½ c sugar
2½ Tbsp minute tapioca granules
1 Tbsp all-purpose flour
½ tsp lemon zest
½ tsp lemon juice
½ tsp. ground cinnamon
1 tsp. vanilla
3 Tbsp. butter, cut up
1 egg white beaten with 1 tsp water
Large granule sugar to garnishing
Directions:
Directions:
Preheat oven to 425º. Mix the rhubarb, strawberries, sugar, tapioca, flour, lemon zest and juice, cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with butter.

Cut the second crust in ¾" strips for lattice top. Weave strips into a lattice top crust.
Pinch edges together. Brush edges of pie crust with egg white wash. Garnish with large granule sugar if you wish. Make a collar with foil to prevent edge for browning too much.
Bake at 425º for 15 minutes. Decrease temperature to 375º and bake for an additional 45 minutes, or until the filling starts bubbling and the top crust is browned to your liking.
Cool before serving. Cool whip or whipped cream is a good topping for this pie.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
See another page for how to make Lattice Crust Top.

 

 

 

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