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Rhubarb Pie

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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.

Details

Preparation

Step 1

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.

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