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Tuesday, November 25, 2008

Strawberry Rhubarb Pie

My oldest daughter's favorite. We can't get fresh rhubarb where we live, but by this time of year it would be frozen anyway even if we could. Don't overdo it on the sugar--a little tartness is good!

3 cups rhubarb, cut up
2 cups strawberries, sliced
1 1/4 cups sugar
1/3 cup flour
1 egg
1 T butter
pastry for a 9" double crust pie

Mix sugar, flour, and egg together. Stir in rhubarb and strawberries until well coated. Turn out into pastry-lined pan and dot with a butter, then cover with other pastry. Make slits for steam to escape. Bake in a preheated oven at 450 for 15 minutes, then turn oven down to 350 and bake for an additional 30 minutes.

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