| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Desserts, Pie, Fruit | 1 | servings | |
INGREDIENTS
| 1 | pk | Refrigerated piecrusts; (15 ounces) |
| 2 1/2 | c | Fresh strawberries; hulled and halved |
| 2 | c | Chopped fresh rhubarb |
| 1 | c | Sugar |
| 1/3 | c | Cornstarch |
| 1/2 | ts | Grated orange rind |
| 1 | tb | Orange liqueur |
INSTRUCTIONS
Fit 1 of the piecrusts into a 9-inch pie plate, according to the package directions. Fold the edges under and crimp them. Prick the bottom and sides with a fork. Bake at 425F for 5 minutes. Reduce the oven temperature to 400F. In a large bowl, stir together the strawberries, rhubarb, sugar, cornstarch, orange rind and orange liqueur. Pour the mixture into the baked pastry shell. Roll the remaining piecrust to a 1/8-inch thickness, then cut into 1/2-inch-wide strips. Arrange the strips in a lattice pattern over the filling. Dampen the ends with water and seal the edges. Bake at 400F for 20 minutes, then reduce the oven temperature to 350F and bake for another 25 minutes. Shield the edges with aluminum foil during the last 10 minutes to prevent excessive browning. Makes 1 pie. [Berried Treasure; Elle Barrett] [Southern Living; April 1998] Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 31, 98, converted by MM_Buster v2.0l.
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