Homemade Strawberry-Rhubarb Pie
Homemade Strawberry-Rhubarb Pie recipe
Yield
8 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
strawberries
|
*
|
| 1 ½ | cups |
rhubarb
|
*
|
| 1 | cup |
sugar
|
|
| 1 | cup |
water
|
|
| 2 ½ | tablespoons |
tapioca, quick-cooking
|
|
| 1 ½ | tablespoons |
cornstarch
|
|
| 1 | tablespoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
strawberries
|
*
|
| 355 | ml |
rhubarb
|
*
|
| 237 | ml |
sugar
|
|
| 237 | ml |
water
|
|
| 38 | ml |
tapioca, quick-cooking
|
|
| 23 | ml |
cornstarch
|
|
| 15 | ml |
lemon juice
|
|
Directions
Heat tapioca, cornstarch, sugar, water until thick. Not to a boil.
Set aside to cool.
Add fruit and lemon juice to cooled and thickened juice.
Pour filling into a 9" pastry lined pan. Adjust top crust and flute edges and cut vents. Or you can make a lace top if you want a fancier pie :)
Bake in 425℉ (220℃) for 20 minutes or until browned.
Serve warm with vanilla ice cream if you wish.
