STRAWBERRY-RHUBARB PIE

Strawberry-Rhubarb Pie image

Bake the ultimate summer recipe: Strawberry-Rhubarb Pie. Put your garden harvest or farmer's market finds to good use in this scrumptious Strawberry-Rhubarb Pie recipe, featuring peak-season fruits and a ready-to-use pie crust.

Provided by My Food and Family

Categories Recipes

Time 1h15m

Yield 10 servings

Number Of Ingredients 6

Ingredients

2 cups sliced rhubarb
2 cups halved strawberries
1-1/4 cups sugar
1/4 cup MINUTE Tapioca
1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 Tbsp. butter or margarine

Steps:

Combine first 4 ingredients. Let stand 15 min.
Heat oven to 425°F. Line 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape.
Bake 45 min. or until juices form bubbles that burst slowly. Cool.

Nutrition Facts : Calories 340, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 3 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g