Strawberry rhubarb pie 4
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Rhubarb (approx 2 stalks/cup), cut |
| 3 | cups | Strawberries, washed, stemmed and cut |
| ¾ | cup | Pure maple syrup |
| ⅓ | cup | Butter |
| 1 | teaspoon | Orange rind or extract |
| 2 | tablespoons | Arrowroot |
| 2 | tablespoons | Amaretto liqueur |
| 1 | each | Double pie crust |
Directions
Place fruit in bottom of 9-inch pie shell. Arrange fruits randomly so that shell is filled equally in all areas with both fruits. In a saucepan over low heat, combine syrup, butter, orange and arrowroot.
Remove from heat and add Amaretto. Pour over fruit in pie. Cover pie with top crust. Using fork tips, seal edges, and prick breathing holes in top of pie. Bake in 350 degree oven for about 1 hour. Check at about 45 minutes. Crust should be golden brown when pie is finished. Pie may be bubbling at holes. Serves 6.
TO ALL Submitted By DENNIS HAYES SUBJ STRAWBERRY-RHUBARB PIE On 07-24-95