June 19, 2010

Strawberry Rhubarb Pie

It's been strawberry heaven at my place for a few weeks now. Fruit pie works for breakfast, right?

Strawberry Rhubarb Pie
from Betty Crocker

Pastry for two-crust pie
2 cups sugar
2/3 cup flour
1 tsp. grated orange peel
3 cups diced rhubarb
3 cups sliced strawberries
1 Tbsp. butter

1.  Heat oven to 425.
2.  Mix sugar, flour and orange peel in a large bowl.  Stir in rhubarb and strawberries.  Turn into a pastry-lined pie plate.  Dot with butter cut into small pieces.  Cover with top pasty that has slits cut in it; seal and flute.  Sprinkle with sugar.  Cover edge of crust with aluminum foil to prevent excessive browning.  Remove foil during last 15 minutes of baking.
3.  Bake about 55 minutes or until crust is brown and juice begins to bubble through slits in crust.  Cool in pie plate on wire rack.

1 comment:

dinnertime said...

This is my all time favorite pie, maybe even favorite dessert.

I like to put a little cinnamon in the filling.