Strawberry Rhubarb Pie

6 Oct

(from the amazing kitchen of Maggie B)

whole pie3/4   cup brown sugar

1/2   cup granulated sugar

1/4   cup instant tapioca granules

1 1/4   cup fresh strawberries, diced

2 1/2 cup rhubarb, sliced 1/4″-3/8″ wide

2   tablespoons butter, cubed

pastry for double pie crust (we used a double batch of this crust)

sugar detail on piePreheat oven to 425°

Roll out half of the pastry dough and line a 9″ pie dish with it to make the bottom crust.  Combine sugars and tapioca in a large bowl; add fruit and mix gently.  Pour into the pie dish; dot the filling with butter.  Roll out the rest of the dough and place over filling, crimping edges with your fingers.  Brush with a little mils and sprinkle with sugar, avoid getting sugar on the rim because it will burn).

Bake at 425° for 10 minutes.  Reduce heat to 350° and bake an additional 30 minutes or until fruit is tender.

pie with ice creamv

One Response to “Strawberry Rhubarb Pie”

  1. kate October 6, 2011 at 12:51 pm #

    How come you never add stories with them? :(

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