- Pastry for 2 crust pie
- 2 cups washed and halved stawberries
- 2 cups rhubarb cut in 1 inch pieces
- 1 cup sugar
- 1/4 cup quick-cooking tapioca or 6 tablespoons flour, 1/8 teaspoon salt and dash of Accent
- 1 tablespoon butter (optional)
- Line 9 inch pie pan with pastry.
- Combine dry ingredients, add to fruit and toss lightly until fruit is well coated.
- Put in pie shell, dot with butter.
- Fit top crust on firm (sometimes it runs out).
- Cut gashes on top to allow steam to escape.
- Bake in a hot oven 425° for 40 to 45 minutes until crust is nicely browned.
- It’s very good.
Lillian Davis Goucher’s recipe box.
(4.00 out of 5)