STRAWBERRY RHUBARB PIE
There are a lot of similar recipes on here, but I didn't find this one. It turns out perfect and it's so easy. I like it because it doesn't call for tapioca or cornstarch and the strawberries are whole.
Provided by SweetySJD
Categories Pie
Time 1h25m
Yield 1 9-inch pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, mix flour and sugar. Add strawberries and rhubarb. Toss and let stand for 30 minutes.
- Pour into prepared pie crust. Dot with butter and cover with top crust. Seal edges with water.
- Apply yolk to top of pie with a pastry brush. Sprinkle with sugar. Cut small holes in crust to allow steam to escape.
- Bake 35-40 minutes, or until brown and bubbly. Cool on rack.
Nutrition Facts : Calories 437, Fat 18.8, SaturatedFat 5.8, Cholesterol 28.4, Sodium 263.6, Carbohydrate 64.1, Fiber 4.7, Sugar 33.2, Protein 5
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