Strawberry Rhubarb Pie

  • 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)
  1. Line 9 inch pie pan with pastry.
  2. Combine dry ingredients, add to fruit and toss lightly until fruit is well coated.
  3. Put in pie shell, dot with butter.
  4. Fit top crust on firm (sometimes it runs out).
  5. Cut gashes on top to allow steam to escape.
  6. 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.

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