Strawberry Rhubarb Pie.... Yummy! Yep its strawberry/ rhubarb season:)
Recipe is below... and I'm not going to pretend I know how to make a good crust yet:) I keep trying but for now Pillsbury knows what they are doing:)
Something I did finally learn... tuck the top of the crust under the bottom and then pinch... seals wonderfully. For some reason I never knew this???
Beautiful isn't it! Don't forget to slice a few vent holes in the top of the pie.
Line a baking sheet with foil and place it under your pie because if this sucker boils over it will ruin the pie in the air smell.
Recipe is below... and I'm not going to pretend I know how to make a good crust yet:) I keep trying but for now Pillsbury knows what they are doing:)
Something I did finally learn... tuck the top of the crust under the bottom and then pinch... seals wonderfully. For some reason I never knew this???
Beautiful isn't it! Don't forget to slice a few vent holes in the top of the pie.
Line a baking sheet with foil and place it under your pie because if this sucker boils over it will ruin the pie in the air smell.Strawberry-Rhubarb Pie Recipe
Crust: you are on your own for now
Filling:
1 1/2 cups diced rhubarb
1 cup sliced strawberries
1 1/2 cups sugar
3 tbsp. tapioca
1/2 cup sour cream
~Pour 1/2 cup sugar over the sliced fruit, stir, and let it set for at least an hour. Once the fruit has soaked in the sugar for at least an hour, add the remaining ingredients. Pour into your crust and cover with the second crust. Bake at 350 for 50-60 minutes.
Filling:
1 1/2 cups diced rhubarb
1 cup sliced strawberries
1 1/2 cups sugar
3 tbsp. tapioca
1/2 cup sour cream
~Pour 1/2 cup sugar over the sliced fruit, stir, and let it set for at least an hour. Once the fruit has soaked in the sugar for at least an hour, add the remaining ingredients. Pour into your crust and cover with the second crust. Bake at 350 for 50-60 minutes.
2 comments:
Can you clarify if you use instant tapioca or regular tapioca??? :)
Jessica, instant tapioca is what you would want to use here... thanks for the question:)
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