Strawberry Rhubarb Pie
(from highlands’s recipe box)
Source: Simply Recipes
Prep time: 20 minutes
Cook time: 60 minutes
Categories: Cakes
Ingredients
- 3 cups rhubarb stalks cut into 1/2 inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
- 1 cup strawberries, stemmed and sliced
- 1 cup sugar
- 3 Tablespoons of quick cooking tapioca
- 1/4 teaspoon of salt
- 1 teaspoon of grated orange peel
- Unbaked pastry for two-crust 9 inch pie
Directions
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Preheat oven to 400°F. Mix the rhubarb and the strawberries with the sugar, tapioca, salt, and orange rind. Let sit for 10 minutes.
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Turn into a pastry lined pan. Top with the pastry, trim the edge, and crimp the top and bottom edges together. Cut slits in the top for the steam to escape.
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Bake at 400°F for 20 minutes, reduce heat to 350°F, and bake an additional 30-40 minutes longer (40 to 50 minutes longer if doing a 10-inch pie). Cool on a rack.
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Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken.