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Rhubarb
and Strawberry Pie
- Pastry for a 2-crust 9" pie
- 1 cup sugar
- 1/4 cup flour
- 1/4 teaspoon salt
- 2 cups diced rhubarb
- 2 cups strawberries, hulled (& thick sliced *if desired*)
- 2 Tablespoons margarine
Line 9" pie dish with half the pastry.
Mix sugar, flour, and salt.
Sprinkle a bit on top of the pastry in the dish.
Combine rhubarb and strawberries; add sugar mixture.
Place in pastry-lined dish and dot with margarine.
Roll out and place remaining pastry on top; trim edges and shape as
desired.
Cut slits for steam to escape.
Bake in preheated 425F oven for 40-50 minutes.
Check edges after 30 minutes; if they are browning too fast, put
foil strips on and continue to bake.
Variation:
Use 3/4 cup sugar, 3 cups rhubarb, and 1 cup pineapple chunks or
tidbits, drained.
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