| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Vegetables |
|
Pies, Desserts, Fruits |
1 |
Pie |
INGREDIENTS
| 6 |
c |
Fresh strawberries |
| 3/4 |
c |
Sugar |
| 1/4 |
c |
Minute tapioca |
| 1 1/3 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Solid vegetable shortening |
| 2 |
tb |
(To 3 T) water |
| 1/4 |
c |
Light brown sugar |
| 1/2 |
ts |
Cinnamon |
INSTRUCTIONS
Mix strawberries with sugar and tapioca. Let stand while making pastry.
Combine flour and salt in bowl. Cut in shortening until uniform, but
coarse. Reserve about 1/2 cupful of mixture; set aside. Sprinkle water
over remaining mixture in bowl; toss with fork and press into ball. Roll on
lightly-floured board to fit pie plate. Fill with strawberry mixture. Cut
an 8 inch round piece of foil; lay over filling. Bake in preheated 400 oven
for 35 minutes. Blend reserved 1/2 cupful of flour mixture, brown sugar
and cinnamon. Remove foil; sprinkle mixture over pie. Continue baking for
30-40 minutes or until crust and crumb topping are browned. Cool.
Note: If pie bubbles over during baking, place a sheet of foil beneath it.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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