Rhubarb-Strawberry Pie

By á-44887

Ingredients

• 1 1/4 to 1 1/2 cups sugar
• 3 tablespoons quick-cooking tapioca
• 1/4 teaspoon salt
• 3 cups rhubarb cut into 1/2 inch pieces (1 pound)
• 2 cups sliced fresh strawberries

Details

Preparation time 30mins
Cooking time 75mins

Preparation

Step 1

In large mixing bowl stir together sugar, quick-cooking tapioca, and salt. Add rhubarb pieces and sliced strawberries, toss gently to coat fruit. Let fruit mixture stand for 15 minutes.

Meanwhile, prepare and roll out pastry (your recipe). Line a 9-inch pie plate with half of the pastry. Trim pastry to edge of pie plate. Pour fruit mixture into pastry-lined pie plate; dot with butter or margarine. Cut slits in top crust for escape of steam; place pastry atop filling. Seal and flute edge.

To prevent overbrowning, cover edge of pie with foil. Bake in 375 degree oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until crust is golden. Cool pie on rack before serving.