Sunday, May 30, 2010

Strawberry-Rhubarb Pie Recipe

2 - 10" pie crusts
4 cups strawberries
4 stalks rhubarb (approx. 1 lb.)
1 1/2 cups sugar
3 tablespoons tapioca flour or 2 tablespoons quick cooking tapioca
2 tablespoons flour
1 egg yolk, beaten1teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

1. Preheat oven to 450 degrees. Line 10" pie plate with 1 crust. Place in refrigerator along with 2nd. crust.

2.Rinse, hull & slice strawberries into a large bowl. Cut rhubarb into 1" thick slices, add to strawberries. Add sugar, tapioca, flour, egg yolk, vanilla, cinnamon & nutmeg to the fruit & toss until blended. Spoon mixture into pie plate.

3. Cover pie with second crust, crimp & seal edges. Make slits in top crust to allow steam to escape. Bake at 400 degrees for 15 minutes. Reduce heat to 375 degrees & bake for an additional 40 minutes. If necessary collar the pie with foil to keep edges from getting too brown.

4. Cool & Enjoy!!
This recipe & 149 more available in "Dishing Up Maryland" by Lucie L. Snodgrass, now available at the shop. Great cookbook to encourage you to shop locally & cook seasonally.