Strawberry rhubarb Pie
Ingredients
- 1 1/4 cup sugar
- 3 tablespoons quick-cooking tapioca
- 3 cups rhubarb, cut into 1/2 inch pieces
- 2 cups sliced fresh strawberries
- 1/4 teaspoon ground nutmeg
- Pastry for Double-Crust Pie
- 2 tablespoons butter
Instructions
Stir together sugar, tapioca, nutmeg and dash salt. Add sugar mixture to rhubarb and strawberries; toss to coat fruit. Let fruit mixture stand for 15 minutes. Fill a pastry-lined 9-inch pie plate with rhubarb mixture; dot with butter. Adjust top crust. Seal and flute edge. Cover edge of pie with foil. Bake in a 375 degree oven for 25 minutes. Remove foil and bake for 25 minutes more or till golden. Serve warm. Makes 8 servings.
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