Fresh Strawberry-Rhubarb Pie
2 cups rhubarb -- diced 1 pint strawberries 1 1/4 cups sugar 3 tablespoons tapioca -- quick-cooking 1/4 teaspoon salt 3 tablespoons margarine 1 batch pie dough, enough for 9" doubl...
Ingredients
- 2cups rhubarb -- diced
- 1pint strawberries
- 11/4 cups sugar
- 3tablespoons tapioca -- quick-cooking
- 1/4teaspoonsalt
- 3tablespoons margarine
- 1batch pie dough, enough for 9" double pie crust
Directions
- 1
2 cups rhubarb -- diced 1 pint strawberries 1 1/4 cups sugar 3 tablespoons tapioca -- quick-cooking 1/4 teaspoon salt 3 tablespoons margarin
- 2
Slice the strawberries and add to rhubarb
- 3
Mix the remaining ingredients and add to fruit
- 4
Blend well and allow to stand for up to 30 minutes to allow sugar to penetrate strawberries
- 5
Pour mixture into 9-inch pie crust, dot with margarine and cover with second crust
- 6
Cut slits in top crust
- 7
Bake in preheated 375-degree oven for 50-55 minutes
- 8
Cover pie with aluminum foil tented over it during first 30 minutes, removing to allow crust to brown during the last part of baking