Tuesday, July 13, 2010

Strawberry-Rhubarb Pie

  • 1 lb rhubarb stalks cut into bite-sized pieces
  • 2 pts fresh strawberries
  • 1 c sugar
  • 1/2 c flour
  • 1 tsp vanilla extract
  • Double-crust pastry
  • Pats of butter
  • Sprinkles of nutmeg
Preheat oven to 400 degrees.

Blend sugar and flour and combine with rhubarb, strawberries, and vanilla.

Line pie pan with pastry and divide fruit mixture into pan.

Add pats of butter over filling and place top crust; sprinkle with nutmeg.

Place pie on baking sheet and bake at 400 degrees for 30-35 minutes or until filling bubbles up.

Cool pie before serving; sets best if left overnight in refrigerator.

*Recipe courtesy of AllRecipes.com

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