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Wednesday, July 20, 2011

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

3 cups chopped rhubarb
1 cup frozen or fresh strawberries (or raspberries)
1 1/2 cups sugar
3 TB tapioca
1 TB flour
1/8 tsp salt
2 TB butter, broken up
1/2 tsp lemon juice
1/8 tsp almond extract
8 or 9" unbaked double crust pie shell

Preheat oven to 400 degrees.  Mix together the rhubarb and berries.  If you use frozen, make sure to thaw first and drain.  Add the rest of the ingredients (except for the pie shell) and gently mix.  Let stand for 5 minutes.  Pour into unbaked pie shell and top with crust.  Cut slits in the top.  Bake for 40 minutes and let cool on a wire rack completely before cutting.

Recipe Source: Lillian Ulmer/Elmer

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