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Strawberry Rhubarb Pie

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Serves 8 | Prep Time 20min | Cook Time 45min

Why I Love This Recipe

My Grandma used to make this- she had a patch of rhubarb in the backyard when I was a kid. My neighbor's dad has one, too, turns out, and this year he sent me some. I froze half of it for Thanksgiving. My neighbor just HAD to try the pie- no one makes this anymore! It was awesome- like being a kid again, going back to Grandma's.

Ingredients You'll Need

2 pie pastries - I usually cheat and use Jiffy mix or buy refrigerated rolls
1qt fresh Rhubarb, cut into small chunks
1qt fresh Strawberries, quartered
1 1/2c Sugar
1/3c Flour
heaping tablspoon Corn Starch


Heat oven to 350deg.

Blend together sugar, flour and starch.

In large bowl, toss fruit together.

Pour sugar mixture over fruit and stir to blend well, ensuring all fruit is coated with mixture.

Line deep-dish pie plate with bottom crust.

Pour fruit into crust; it may take some cramming to get it all in there- if you don't have deep-dish pie plates, make 2 pies in the shallower ones.

Cover with top crust; pinch or fork together edges- whatever your preferred method, and cut slits in top of crust. Some like to make a lattice top, as it's rather apropos of the old-fashioned pie.

Bake pie 40-45+min, til brown and bubbling from slits. I really stuff my pies and they do tend to overflow a little. This is just a little annoying because it can burn on the bottom of the oven. But I like fat pies.

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