Utah State Fair Grand Prize Winner - Strawberry Rhubarb Pie
From twill10 8 years agoIngredients
- thx to food.com shopping list
- Utah State Fair Grand Prize Winner - Strawberry Rhubarb Pie shopping list
- Total Time shopping list
- 1hr 50mins shopping list
- Prep 20 mins shopping list
- Cook 1 hr 30 mins shopping list
- Ingredients shopping list
- Servings 8 Units US shopping list
- 4 cups rhubarb, cut into 1 inch pieces shopping list
- 2 cups strawberries, washed and cut up shopping list
- 5 tablespoons dry tapioca shopping list
- 3 cups sugar shopping list
- 1 teaspoon nutmeg shopping list
- 1⁄2 teaspoon salt shopping list
- 1 teaspoon cinnamon shopping list
- 1⁄2 teaspoon ground cloves shopping list
- 1 teaspoon lemon juice shopping list
- 1 teaspoon nutmeg shopping list
- 1⁄2 teaspoon salt shopping list
- 1 teaspoon cinnamon shopping list
- 1⁄2 teaspoon ground cloves shopping list
- 1 teaspoon lemon juice shopping list
- 5 teaspoons butter shopping list
- 1 pie crust (I use Pillsbury ready made) shopping list
How to make it
- Directions
- Combine rhubarb, strawberries, sugar, and tapioca in large bowl.
- Let mixture sit for 20 minutes at room temperature to dissolve sugar and tapioca.
- Stir every few minutes.
- Meanwhile, preheat oven to 450 and put pie crust in pie tin.
- After sitting time, add nutmeg, salt, cinnamon, cloves, and lemon juice to mixture.
- Stir well and put into crust, draining excess liquid.
- Dot top of mixture with pats of butter then place crust on top and seal edges.
- Place a cookie sheet under pie to catch drips.
- Bake at 450 for 30 minutes, then 425 for another 30 minutes, then 350 for 15 minutes or until done.
- You might have to cover edges of crust with foil or a pie guard to prevent crust from burning- Will thicken as it cools.
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