After making this I realize that the strawberries are the REAL rock stars of this recipe. I don't know why they call it Rhubarb. I guess it's the little bit of sour taste they add. But really it is sweet and strawberrylike!
Fresh Strawberry Rhubarb Pie (from Betty Crocker)
Crust for 9inch 2 crust pie
1 1/3 C sugar
1/3 C flour
1/2 tsp grated orange peel (optional but REALLY makes this taste GREAT)
2 C cut up rhubarb (half inch pieces)
2 C cut up strawberries
2 tbl butter
Heat oven to 425degrees. Prepare pastry.
In one bowl mix sugar, flour and orange peel.
In another bowl mix berries and rhubarb.
Place half of the fruit into the pastry lined pie plate: sprinkle with half of the sugar mixture.
Repeat. Dot with butter.
Cover the pie with the remaining circle of pie crust.
Cut some slits for steam. Cover the edges with 2-3 inch strips of foil to prevent excessive browning.
Remove the foil during the last 15 min.
Bake until crust is brown and juice bubbles through slits (40 to 50 minutes)
3 Wonderful People Who Commented:
Oh no not one but two yummy looking pies. What a lucky hubby you have my friend.
I am suppose to be dieting starting today. hahaha
SO far not so good.
Just wanted to say thanks for coming by and to say hello and also to tell you Novica is sponsoring a giveaway on my site so come back over. You might get lucky
Love
Maggie
The pies looks so delicious but I've developed a severe allergy to strawberries late in life and I stay clear of them, I used to grow and eat them. I love rhubarb custard pies though.
JB
My sister's favorite pie is strawberry rhubarb. She says she has trouble finding fresh rhubarb sometimes, though.
=)
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