Strawberry-rhubarb pie (9")

Yield: 1 Servings

Measure Ingredient
Pastry for 2-crust pie with lattice top
1⅓ cup Sugar
8 tablespoons Flour
2 Heaping cups of cut-up rhubarb; (3/4-1" pieces), stringy skin removed as you slice it
2 Heaping cups halved fresh strawberries
2 tablespoons Butter; optional

We always serve this pie for Easter, since it is the essence of Spring. Mom always said I made it the best—probably because I would stop occasionally while I was making the crust to stir the filling.

Mix sugar and flour, and gradually add this to the fruits, mixing gently but thoroughly. (I usually stir this mixture several times over the period it takes to prepare the crust, in order to get it well-combined.) Pour into pie shell and dot with butter if desired. (I probably forget this half the time, and it doesn’t make a lot of difference.) Cover with a lattice crust, and sprinkle the top with sugar. Bake 40-50 minutes at 425F or til the crust is golden and juices are bubbling through. Serve warm. This pie does not keep well (much to my delight as a kid, because I got rhubarb pie for breakfast!). Jean B., Lexington, MA Slightly modified from version in Betty Crocker’s Picture Cookbook, First Ed. (1950).

Posted to TNT Recipes Digest by JB <jbxyz@...> on Mar 05, 1998

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