Jeanne's strawberry-rhubarb pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Sugar |
| 3 | tablespoons | Tapioca, Quick-Cooking |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Nutmeg, freshly grated |
| 3 | cups | Rhubarb, cut into 1/2\" |
| Pieces | ||
| 1 | teaspoon | Orange Peel, grated |
| 1 | cup | Fresh Strawberries, sliced |
| 1 | 9 Inch Pie Shell, | |
| Lattice-Top, unbaked | ||
| 1 | tablespoon | Butter, cut into bits |
| Unbaked | ||
Directions
1. Combine the sugar, tapioca, salt and nutmeg in a large bowl. Mix in the rhubarb, orange peel, and strawberries, turning gently to coat fruit. Let stand for 20 mins.
* Preheat oven to 400 F.
2. Meanwhile, prepare the pastry for the lattice-top pie. Line the pie plate with the pastry, filling with fruit mixture, and dot with the cut-up butter. Arrange the lattice top, and seal it. Bake for 35 to 40 mins, until the filling is bubbling and pastry is golden brown.
Submitted by Jeanne Kemper to section on the SHELBY COUNTY FAIR AND HORSE SHOW of Shelbyville, KY. Fair dates: 1st full week after the 4th of July.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-31-95 (159) Fido: Cooking