Strawberry Rhubarb Pie

AuthorCathy

A unique tart/sweet red summer pie featuring Alaskan rhubarb and wild strawberries

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Yields1 Serving
 2 cups chopped rhubarb stalks
 2 cups strawberries
 2 tbsp tapioca
 1 cup sugar
 1 tsp cinnamon
 1 stick butter
 Pie crust
1

Into a prepared pie shell, place 5 pats of butter to pie shell —-well spaced. Next add the mixture of strawberries, rhubarb, tapioca, sugar, and cinnamon, that had previously sat in mixing bowl for 20 minutes.

2

Dot the top of pie filling mixture with 5 more pats of butter and add the upper crust, pinching off edges and slicing air vents into the top. Lattice tops are especially nice.

3

Bake in preheated oven at 400 F for 50 minutes to an hour.

4

Delicious hot out of the oven with vanilla ice cream.

Ingredients

 2 cups chopped rhubarb stalks
 2 cups strawberries
 2 tbsp tapioca
 1 cup sugar
 1 tsp cinnamon
 1 stick butter
 Pie crust

Directions

1

Into a prepared pie shell, place 5 pats of butter to pie shell —-well spaced. Next add the mixture of strawberries, rhubarb, tapioca, sugar, and cinnamon, that had previously sat in mixing bowl for 20 minutes.

2

Dot the top of pie filling mixture with 5 more pats of butter and add the upper crust, pinching off edges and slicing air vents into the top. Lattice tops are especially nice.

3

Bake in preheated oven at 400 F for 50 minutes to an hour.

4

Delicious hot out of the oven with vanilla ice cream.

Strawberry Rhubarb Pie