Glazed strawberry-rhubarb pie
1 pie
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Sugar |
| ⅛ | teaspoon | Salt |
| ⅓ | cup | Flour |
| Pastry for 2 crust 9\" pie | ||
| 2 | cups | Fresh strawberries |
| 2 | cups | Fresh rhubarb, 1\" pcs |
| 2 | tablespoons | Butter |
| 1 | tablespoon | Sugar |
Directions
FARM JOURNAL'S BEST EVER
Combine 1 1/4c sugar, salt, and flour in bowl; mix well. Roll out half of pastry. Fit into 9" pie plate. Arrange ½ strawberries and rhubarb in pastry lined pie plate. Sprinle with ½ sugar mixture.
Repeat with remaining fruit and sugar mixture; dot with butter. Roll out remaining pastry. Adjust top crust and flute dges. Brush top of pie with cold water and sprinkle with 1T sugar. Cut vents in top.
Bake 425F, 40-50 mins or utnil rhubarb is tender and crust is browned. Cool on rack. 6-8 servings. Note: You can top with a lattice instead of regular top crust if desired. Submitted By DAN KLEPACH On 05-14-95