Recipe - Strawberry-Rhubarb Pie (9)

Pastry for 2crust pie with
lattice top
1 1/3 cup Sugar
8 tablespoon Flour
2 Heaping cups of cutup
rhubarb; (3/41" pieces),
stringy skin removed as you
slice it
2 Heaping cups halved fresh
strawberries
2 tablespoon 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 wellcombined.) 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 4050 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@ma.ultranet.com on Mar 05, 1998