Strawberry Rhubarb Pie
Makes 8 servings
|Pastry for double-crust 9-inch pie|
|4||cups sliced (1-inch pieces) fresh rhubarb|
|3||cups sliced fresh strawberries|
|2||tablespoons quick-cooking tapioca|
|1||tablespoon grated lemon peel|
|1/4||teaspoon ground allspice|
|1||egg, lightly beaten|
- Preheat oven to 425°F. Roll out half the pastry; place in 9-inch pie plate. Trim pastry; flute edges, sealing to edge of pie plate. Set aside.
- Place fruit in large bowl. Combine sugar, cornstarch, tapioca, lemon peel and allspice in medium bowl; mix well. Sprinkle sugar mixture over fruit; toss to coat well. Fill pie shell evenly with fruit. (Do not mound in center.)
- Roll out remaining pastry to 10-inch circle. Cut into 1/2-inch-wide strips. Arrange in lattice design over fruit. Brush egg over pastry.
- Bake 50 minutes or until filling is thick and bubbly. Cool on wire rack. Serve warm or at room temperature.
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