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Strawberry-Rhubarb Pie |
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Serves: 8 Print this Recipe1 pint strawberries hulled and halved 2 cups rhubarb sliced fresh or frozen, defrosted and drained 1 1/4 cups sugar 1/4 cup orange juice concentrate 3 tablespoons tapioca quick-cooking 1/2 teaspoon nutmeg ground Pastry for 1 (9-inch) double-crust pie Sugar * See note below. In a large bowl, mix strawberries, rhubarb, sugar, orange juice, tapioca and nutmeg. Let stand for 15 minutes. Preheat oven to 450°. Place a baking sheet in oven. Divide pastry dough almost in half. On a lightly floured surface, roll larger portion of dough to 1/8 -inch thickness. Fit loosely into a 9-inch pie plate. Fill with fruit mixture. Roll remaining dough for top crust. Cut an X in the center and place over filling; fold back corners of the cut. Trim both crusts 1/2 inch beyond rim of pie plate. Fold edges under; seal and flute. Sprinkle lightly with sugar. Place pie on baking sheet and bake for 10 minutes. Reduce heat to 375° and bake 45 to 55 minutes longer or until juices are thick and crust is golden. Cool on a wire rack for 2 1/2 to 3 hours or until room temperature before serving. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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