Rhubarb/strawberry pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Fresh rhubarb -- 1/4\" pieces |
| Sliced | ||
| 3 | cups | Fresh strawberries -- |
| Sliced | ||
| ¾ | cup | Sugar |
| 1½ | tablespoon | Instant tapioca |
| ⅓ | cup | Fresh orange juice |
| 1½ | tablespoon | Orange marmalade -- |
| Optional | ||
| ¼ | teaspoon | Grated orange peel |
| Pastry for double-crust pie | ||
| (9 inches) | ||
Directions
In a large bowl, combine the first seven ingredients; let stand for 15 minutes to soften tapioca. Place bottom pastry in a deep-dish 9-in.
pie plate. Add filling. Top with a lattice crust. Bake at 400 deg for 20 minutes. Reduce heat to 375 deg; bake 30 minutes more or until filling is bubbly and rhubarb is tender. Yield: 6-8 servings Recipe By : Taste of Home