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home > recipes > pies > strawberry rhubarb pie
1 lb Rhubarb stalks cut up into bite sized pieces 2 pints fresh strawberries, cut up 1 cup sugar ( may use Splenda for diabetics ) 1/2 cup flour 1 tsp vanilla Favorite double crust pastry pats of butter sprinkles of nutmeg When a neighbor gave me some rhubarb, I always rely on this simple but tasty pie recipe. Chilling of the baked pie helps firm up the texture but it may be served warm . Vanilla ice cream is wonderful with this ! Blend sugar and flour and combine with rhubarb and berries and vanilla. Let sit at room temperature while you are preparing your pie pastry. Line 9 or 10 inch pie pan ( I used 4 smaller pie tins) with pastry, divide fruit mixture in pans. Add some pats of butter over filling. Place top crust ( vent deeply or use a lattice ). Sprinkle with nutmeg. Place pie on a baking sheet so filling does not bubble onto oven. Bake 400F for 30 to 35 minutes or until filling bubbles up. Cool pie on rack. May be served when warm but chill when cold for thicker texture. Of course vanilla ice cream is a wonderful accompaniment.

Strawberry Rhubarb Pie


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(posted June 2, 2009)

1 lb
Rhubarb stalks cut up into bite sized pieces
2 pints fresh strawberries, cut up
1 cup
sugar ( may use Splenda for diabetics )
1/2 cup
flour
1 tsp
vanilla
Favorite double
crust pastry
pats of
butter
sprinkles of
nutmeg

When a neighbor gave me some
rhubarb, I always rely on this simple but tasty pie recipe. Chilling of the baked pie helps firm up the texture but it may be served warm . Vanilla
ice cream is wonderful with this !

Blend sugar and flour and combine with rhubarb and berries and vanilla. Let sit at room
temperature while you are preparing your pie pastry.

Line 9 or 10 inch pie pan ( I used 4 smaller pie tins) with pastry, divide fruit mixture in pans. Add some pats of butter over filling. Place top
crust ( vent deeply or use a lattice ). Sprinkle with nutmeg.

Place
pie on a
baking sheet so filling does not bubble onto oven. Bake 400F for 30 to 35 minutes or until filling bubbles up. Cool pie on rack.

May be served when warm but chill when cold for thicker
texture. Of course vanilla
ice cream is a wonderful accompaniment.


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