ALL IN ONE
AUTOMOTIVE
Strawberry/Rhubarb Pie
Ingredients:
- 1/2 to 3/4 cup sugar
- 4-1/2 teaspoons quick-cooking tapioca
- 3 cups sliced fresh or frozen rhubarb, thawed (1/4-inch pieces)
- 3 cups sliced fresh or frozen unsweetened strawberries, thawed
- 1/3 cup fresh orange juice
- 4-1/2 teaspoons orange marmalade, optional
- 1/4 teaspoon grated orange peel
- Pastry for double-crust pie (9 inches)
Directions:
In a large bowl, combine sugar and tapioca. Add fruit; toss to coat. Gently stir in the juice, marmalade if desired and orange peel. Let stand for 15 minutes.Line a deep-dish 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with fruit filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
Bake at 400° for 20 minutes. Reduce heat to 375° bake 30 minutes more or until filling is bubbly and rhubarb is tender. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.
