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STRAWBERRY - RHUBARB PIE Recipe

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This recipe for STRAWBERRY - RHUBARB PIE is from Bergevin 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 cups fresh rhubarb, chopped
2 1/2 cups strawberries, cleaned & cut into halves
1 1/2 cups sugar
6 tbsp. cornstarch
1/2 tsp. lemon zest
1/2 tsp. lemon juice
1/2 tsp. ground cinnamon
1 tsp. vanilla extract
3 tbsp. butter, cubed small

Pastry for 9" double crust pie
Directions:
Directions:
In a large bowl, mix the rhubarb, strawberries, sugar, cornstarch, lemon zest, lemon juice, cinnamon and vanilla. Mix well and pour into pastry lined pie pan. Dot with butter. Cover filling with top pastry. Cut slits to vent; seal and flute edges. Cover edges with foil to prevent over browning. Bake at 425º for 15 minutes. Decrease oven to 375º and bake for an additional 45-50 minutes or until filling starts bubbling. Let cool before serving.

 

 

 

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