| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Fruits, Pies | 6 | Servings | |
INGREDIENTS
| 1 1/4 | c | Sugar |
| 1/8 | t | Salt |
| 1/3 | c | Flour |
| 2 | c | Fresh strawberries |
| 2 | c | Fresh rhubarb, cut in 1" |
| pieces | ||
| 2 | T | Butter or margarine |
| 1 | T | Sugar |
| 1 | Pastry for 2-crust pie |
INSTRUCTIONS
Combine 1 1/4 cup sugar, salt, and flour. Arrange half the strawbwerries and rhubarb in a pastry-lined 9 inch pie pan. Sprinkle with half the sugar mixture. Repeat with remaining fruit and sugar mixture. Dot with butter. Install top crust and flute edges to make high-standing rim. Brush top of pie with cold water and sprinkle on 1 tablespoon sugar. Cut steam vents in top crust. Bake in hot oven (425 F) 40 to 50 minutes or until rhubarb is tender and crust is browned. [ FARM JOURNAL Complete Pie Cookbook; 1965 ] per Fred Peters Fidonet COOKING echo From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Where love is, God is. #Henry Drummond”