Fresh Strawberry Rhubarb Pie |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 1 |
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What a wonderful combination mother nature arranged to ripen at the same time. This pie is quick and simple. Prep time does not include pie crust. Ingredients:
2 9-inch pie shells |
3 cups fresh rhubarb, cut into 3/4 inch chunks |
2 cups fresh strawberries, sliced |
2 tablespoons orange juice |
1 1/3 cups sugar |
1/3 cup flour |
1 dash salt |
2 tablespoons butter |
sugar, for dusting baked top crust |
Directions:
1. Line 9 pie plate with crust.
2. Pour rhubarb and strawberries into large bowl and sprinkle with orange juice; mix gently.
3. Add sugar, flour and salt and mix.
4. Pour into pie plate and dot with butter; adjust top crust, seal and vent; cover edges with narrow piece of foil.
5. Bake at 425° for 20 minutes; reduce heat to 375° and bake another 40-45 minutes until bubbling and browned.
6. Remove foil last 10 minutes to brown edges if needed.
7. Remove from oven and immediately sprinkle liberally with sugar.
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