Rhubarb Strawberry Pie
2-1/2 cups diced rhubarb
3/4 cup sugar
2-1/2 Tbsp Minit tapioca
1 tsp lemon juice
1/8 tsp nutmeg
1/8 tsp salt
2 cups fresh strawberries
1 Tbsp butter
Pastry
Combine first 6 ingredients; let sit 10 minutes. Lightly fold in strawberries. Pour mixture into deep, pastry-lined 9-inch pie plate. Dot with butter and cover with pastry. Slash crust and rub with cream or milk.
Bake at 425 F for 10 minutes then lower heat to 350 F and bake 30 minutes or until crust is golden brown.
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