Strawberry Rhubarb Pie
  • Cooking Time: 50
  • Servings: 16
  • 6 Cups fresh strawberries, sliced
  • 4 Cups fresh rhubarb, sliced in 1½ inch slices
  • 2½ Cups sugar
  • 6 Tablespoons quick cooking tapioca
  • 1 teaspoon finely shredded lemon peel
  • 2 teaspoons lemon juice
  • 1 recipe Pastry for Double Crust Pie
  1. In a large mixing bowl stir together the sugar and tapioca. Add the strawberries, rhubarb, lemon peel and lemon juice, then gently toss until fruit is coated. Let fruit mixture stand for 15 minutes or till syrup forms, stirring mixture occasionally.
  2. Prepare and roll out Pastry for Double Crusted Pies. Line each 9 inch pie plate with half of the pastry. Stir fruit mixture, then transfer the fruit mixture to the pastry-lined pie plate. Trim the bottom of the pastry to the edge of pie plates. Place top crust on filling. Seal and crimp edge of pastry.
  3. Bake in a 375ºF oven for 50 minutes or until the top is golden. Cool on wire rack.
Since we had friends over last Friday, Kathie decided to make 2 Strawberry Rhubarb pies. To save time Kathie didn't make the pastry from scratch, but purchased the pastry. We looked at different Strawberry Rhubarb Pie recipes and found the best one in The Better Home and Gardens Home Baking Cookbook. To us one serving is 1/4 of a pie. This recipe makes two 9 inch pies.