| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Pies, Fruits |
6 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Sugar |
| 1/8 |
ts |
Salt |
| 1/3 |
c |
Flour |
| 2 |
c |
Fresh strawberries |
| 2 |
c |
Fresh rhubarb, cut in 1" pieces |
| 2 |
tb |
Butter or margarine |
| 1 |
tb |
Sugar |
| 1 |
|
Pastry for 2-crust pie |
|
|
[ FARM JOURNAL Complete Pie Cookbook; 1965 ] |
|
|
per Fred Peters |
|
|
Fidonet COOKING echo |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”