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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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A nice combination of rhubarb and strawberries and strawberry preserves to glaze the top of the pie when it is finished baking. Ingredients:
3 tablespoons cornstarch |
3 tablespoons lemon juice |
1/2 teaspoon ground cinnamon |
1 pinch ground cloves |
2 cups rhubarb, cut into 1 inch pieces |
2 cups strawberries, cut in half-lengthwise |
1 single-crust pie shell |
1/4 cup strawberry preserves |
1 cup granulated sugar |
1 tablespoon confectioners' sugar (to be used for topping) |
Directions:
1. Preheat oven to 450.
2. Stir cornstarch, lemon juice, cinnamon and cloves til blended.
3. Add rhubarb, strawberries and granulated sugar. Toss to mix. Let stand for 15 minutes. Stir occasionally.
4. Line pan with pie crust. Spoon filling into crust. Fold crust around edges over filling.
5. Bake 10 minutes. Reduce heat 350 and bake 35-40 minutes longer until crust is golden brown.
6. Cool on wire rack then spoon preserves over filling. Preserves will melt and glaze filling.
7. Let cool 30 minute
8. Put confectioners sugar in a strainer and shake over the pie.
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