Rhubarb Pie

Rhubarb Pie
Rhubarb Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Orange Pastry Filling

  • 1

    pkg (10 oz) piecrust 1% cups sugar

  • Pastry for 1-crust pie 4 cups rhubarb, cut in

  • %-inch pieces (about

  • l3/t lb)

  • 2

    cups sliced fresh

  • strawberries (1 pint)

  • 1

    . tablespoon lemon juice Granulated sugar 3 drops red food color

  • 1

    . Make pastry; form into a ball. Wrap in waxed paper; refrigerate until ready to roll out.

  • 2

    . Preheat oven to 400F. Lightly combine rhubarb and strawberries in large bowl. Sprin- kle with lemon juice and red food color.

  • 3

    . In small bowl, combine sugar, tapioca, and nutmeg, mixing well. Toss lightly with fruit just until combined.

  • 4

    . Turn into an 8-by-8-by-2-inch baking dish: dot with butter.

  • 5

    . On lightly floured surface, roll pastry into a 10-inch square.

  • 6

    . Adjust pastry over top of baking dish. Trim edges slightly; turn under. Crimp edges, sealing pastry to edge of baking dish. With sharp knife, make gashes in center for steam vents. Sprinkle top with I tablespoon sugar.

  • 7

    . Bake 45 to 50 minutes, or until crust is golden-brown and fruit is tender. Serve warm, with vanilla ice cream, if desired.

Directions

1. Make pastry; form into a ball. Wrap in waxed paper; refrigerate until ready to roll out. 2. Preheat oven to 400F. Lightly combine rhubarb and strawberries in large bowl. Sprin- kle with lemon juice and red food color. 3. In small bowl, combine sugar, tapioca, and nutmeg, mixing well. Toss lightly with fruit just until combined. 4. Turn into an 8-by-8-by-2-inch baking dish: dot with butter. 5. On lightly floured surface, roll pastry into a 10-inch square. 6. Adjust pastry over top of baking dish. Trim edges slightly; turn under. Crimp edges, sealing pastry to edge of baking dish. With sharp knife, make gashes in center for steam vents. Sprinkle top with I tablespoon sugar. 7. Bake 45 to 50 minutes, or until crust is golden-brown and fruit is tender. Serve warm, with vanilla ice cream, if desired.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: