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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Grandma Lillian's Strawberry Rhubarb Pie Recipe

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This recipe for Grandma Lillian's Strawberry Rhubarb Pie is from Rogers Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 c. Rhubarb (sliced in 1/2 pieces)
2 1/2 c. Strawberries (quartered)
1 1/2 c. Sugar
2 tbsp. Tapioca Pudding Dry Mix
1 tbsp. Flour
1/2 tsp. Lemon Zest
1/2 tsp. Lemon Juice
1/2 tsp. Cinnamon
1 tsp. Vanilla Extract
3 tbsp. Butter (small cubes)
1 Egg White beaten with 1 tsp. Water

Your Favorite Pie Crust Recipe
Large Granule Sugar
Directions:
Directions:
Preheat Oven to 425
Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Cover the edges with foil and bake at 425 for 15 minutes. Decrease temperature to 375 and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.
Let cool before serving.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 Min.

 

 

 

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