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Rhubarb/Strawberry Pie
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1/2 to 3/4 cup sugar
4-1/2 teaspoons quick-cooking tapioca
3 cups sliced fresh or frozen rhubarb, thawed (1/4-inch pieces)
3 cups sliced fresh or frozen unsweetened strawberries, thawed
1/3 cup fresh orange juice
4-1/2 teaspoons orange marmalade, optional
1/4 teaspoon grated orange peel
Pastry for double-crust pie (9 inches)
In a large bowl, combine sugar and tapioca. Add fruit; toss to coat. Gently stir
in the juice, marmalade if desired and orange peel. Let stand for 15 minutes.
Line a deep-dish 9-in. pie plate with bottom crust; trim pastry even with edge.
Fill with fruit filling. Roll out remaining pastry; make a lattice crust. Trim,
seal and flute edges. Bake at 400° for 20 minutes. Reduce heat to 375°
bake 30 minutes more or until filling is bubbly and rhubarb is tender. Cool on a
wire rack. Store in the refrigerator.
Yield: 8 servings.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |