Glazed strawberry rhubarb pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Sugar |
| ⅛ | teaspoon | Salt |
| ⅓ | cup | Flour |
| 2 | cups | Fresh strawberries |
| 2 | cups | (1\" pieces) fresh rhubarb |
| 2 | tablespoons | Butter or margarine |
| 1 | tablespoon | Sugar |
Directions
Serve pie warm with sour cream spread on top.
Pastry for 2-crust pie
Combine 1¼ c. sugar, salt, and flour. Arrange half of strawberries and rhubarb in pastry-lined 9" pie pan. Sprinkle with half of sugar mixture. Repeat with remaining fruit and sugar mixture; dot with butter.
Adjust top crust and and flute edges. Brush top of pie with cold water and sprinkle on 1 tbsp. sugar. Cut steam vents.
Bake in hot oven (425'F.) 40 to 50 minutes or until rhubarb is tender and crust is browned.
Variation
LATTICED STRAWBERRY-RHUBARB Pie: Use a lattice top to show off the beauty of this spring pie.
FROM: Farm Journal's Complete Pie Cook Book Shared by: Matthew Hodges, June/94.