Favorite Strawberry Rhubarb Pie |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 1 |
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This pie is wonderfully sweetened, holds together well, and is a crowd pleaser! I make this pie every spring. Ingredients:
3 cups sliced strawberries |
3 cups sliced rhubarb |
1 1/2 cups white sugar |
1/4 cup instant tapioca |
1 squeeze fresh lemon juice |
1 recipe pastry for a 9 inch double crust pie |
2 tablespoons butter, cut into small pieces |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet.
2. Mix the strawberries, rhubarb, sugar, tapioca, and lemon juice in a bowl, and let stand for 15 minutes, stirring occasionally. Fit a pie crust into a 9-inch pie dish; pour the filling into the bottom crust. Scatter pieces of butter over the filling, and place the top crust onto the pie. Press the edges together and crimp with a fork to seal. Cut several slits into the top crust with a sharp knife.
3. Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.
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