Strawberry Rhubarb Pie

Strawberry Rhubarb Pie
Strawberry Rhubarb Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cups sliced strawberries

  • 3

    cups sliced rhubarb

  • 1 1/2

    cups white sugar

  • 1/4

    cup instant tapioca

  • 1

    squeeze fresh lemon juice

  • 1

    recipe pastry for a 9 inch double crust pie

  • 2

    tablespoons butter, cut into small pieces

  • Crumb Topping:

  • 1/4

    cup butter

  • 1/4

    cup brown sugar

  • 1/2

    cup flour.

Directions

Preheat oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet. Mix the strawberries, rhubarb, sugar, tapioca, and lemon juice in a bowl, and let stand for 15 minutes, stirring occasionally. Fit a pie crust into a 9-inch pie dish; pour the filling into the bottom crust. Scatter pieces of butter over the filling, and place the top crust onto the pie. Press the edges together and crimp with a fork to seal. Cut several slits into the top crust with a sharp knife. Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.

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