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Strawberry Rhubarb Pie

May 27, 2017

Strawberry Rhubarb Pie

2 unbaked pie crusts
2 1/2 cups Rhubarb, sliced
2 1/2 cups strawberries, de-stemmed, washed, sliced thickly
1 1/2 cups sugar
2 Tbsp minute tapioca
1 Tbsp flour, all purpose
1 tsp lemon juice
1/2 tsp ground cinnamon
1 tsp vanilla extract
3 Tbsp butter, cubed small
1 egg white
1 tsp water
sugar, optional

Preheat oven to 425 degrees F. Roll out bottom pie crust; place into pie plate, prick with fork and chill.

Mix together in a large bowl rhubarb, strawberries, sugar, tapioca, flour, lemon juice, cinnamon, and vanilla. Pour out into chilled crust; dot with the butter.

Beat egg white; mix in water. Brush egg wash onto pie crust edges.

Roll out top dough; place over filling; crimp edges; cut slits in dough for good ventilation. Brush with egg white wash and sprinkle sugar on top. May cut into strips for lattice top crust.

Cover lightly with foil; bake 15 minutes.

Reduce temperature to 375 degrees F and bake 25 minutes.

Remove foil covering; bake an additional 15 to 20 or until filling starts to bubble. Let cool before serving.

For higher altitude bake at 450 degrees F and 400 degrees F. temperatures.

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks


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