Pareve strawberry-rhubarb pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pastry for two crust pie | ||
| 2 | cups | Sliced rhubarb |
| 2 | cups | Halved strawberries |
| 1¼ | cup | Sugar (or to taste) |
| ⅓ | cup | Flour |
| 1 | tablespoon | Margarine (pareve) |
| 8 | servings, may be frozen | |
Directions
ADAPTED FROM: The Pleasures of Your Food Processor by Norene Gilletz Yield: Slicer: Cut rhubarb to fit feed tube. Slice, using firm pressure. Measure about 2 c. sliced. Mix with strawberries, sugar, and flour.
Fill pie shell with filling. Dot with margarine. Put on top crust. Cut slits in it, flute, and sprinkle with a little sugar.
Bake at 425 degrees for 40 or 50 minutes.
Posted to JEWISH-FOOD digest V97 #053 by "Barbara S. Wand" <bwand@...> on Feb 17, 1997.