over pastry in pie plate. Heap rhubarb over this mixture.
Mix rhubarb, strawberries and egg and set aside.
Mix sugar, flour and salt; add to fruit and put into pie crust.
Cover with second pie crust.
Sprinkle confectioners sugar on top of crust. Bake at 450\u00b0 for 10 minutes, then at 350\u00b0 for 30 to 45 minutes.
Place tomatoes in pie shell; sprinkle with nutmeg.
Mix together butter, sugar and flour; pour over tomatoes, then pour vinegar over.
Add top crust.
Bake at 375\u00b0 for 30 minutes.
Put rhubarb, sugar, flour, salt and egg in a 9-inch pie shell. Bake 20 minutes at 450\u00b0 (preheat oven).
Remove from oven and add 1/4 cup cream over the hot rhubarb pie.
Bake 15 minutes longer at 350\u00b0 or until done.
ixing bowl, slice strawberries and rhubarb and sprinkle with HALF of
Mix together strawberries, rhubarb, sugar, flour, and egg.
Place a pie crust in a prepared 9-inch glass pie plate. Sprinkle lightly with sugar to prevent sogginess.
Add strawberry-rhubarb mixture. Cover with vented top pie crust.
Flute the edges to seal and cut off excess pie crust.
Bake at 425 degrees F for 20 minutes. Reduce heat to 350 degrees F and continue baking for another 30 minutes. Pie is done when crust is a light golden brown.
Serve warm with vanilla ice cream, if desired.
re tender.
Stir in rhubarb. Cover and simmer for 3
00b0F. Grease an 8 inch pie dish. Roll out 2/3
he sugar and nutmeg. Add rhubarb, lemon peel and remaining 1
Place in a 9-inch pie plate; trim off excess pastry
Combine rhubarb, strawberries, sugar, and tapioca in
Heat oven to 425\u00b0.
Prepare pastry.
Mix sugar, 1/3 cup flour and tapioca.
Mix strawberries and rhubarb together and add half of the mixture to the pastry lined pie plate.
Sprinkle with half the sugar, flour, tapioca mixture.
Repeat with remaining rhubarb and sugar mixture.
Cover with Buttercrunch Topping.
Flute edges. Cover with 2 to 3-inch strip of aluminum foil to prevent excessive browning.
Bake 50 minutes.
Best served with warm French vanilla ice cream.
Makes 6 servings.
ins.
Meanwhile, combine apples, rhubarb and 1/3 cup of
n a bowl, mix cut rhubarb and strawberries, sugar, cornstarch, and
Put rhubarb in large bowl.
Mix sugar, flour and salt and pour over rhubarb.
Add beaten eggs; mix well and pour into a 9-inch crust.
Cover with vented top crust.
Bake at 450\u00b0 for 15 minutes, then at 350\u00b0 for 30 minutes or until brown and bubbly.
Best ever!
Note: Fresh rhubarb is best!
If frozen rhubarb is used, defrost prior to adding to filling.
Canned rhubarb must be drained first and isn't as good.
Beat eggs and sugar 2 minutes.
Add crushed soda crackers and rhubarb.
Pour into unbaked pie shell.
Top with second crust. Brush top crust with milk before baking at 350\u00b0 for 40 minutes. Best served with ice cream or whipped topping.
ooked. Mix together well all pie filling ingredients except butter in
mix all ingredients together and let sit while making crust.
Prepare the crust according to package directions
pour mixture into pie crust, make 2-3 slits on the top to let our steam
bake at 350 for 50-60 minutes or until golden brown
brush with egg wash if desired
Slice strawberries and rhubarb into small 1/8-inch cubes.
Roll out 1 pie crust dough into pie pan.
Arrange raw, washed rhubarb along bottom.
Mix strawberries, sugar and flour together in a medium bowl.
Put mixture on top of rhubarb evenly.
Cut crisscross strips for top of pie crust from the second pie crust dough. Spread strips across top in cross-cross pattern.
Pur about 2 to 3 tablespoons butter or margarine dotted on top of pie.
Bake at 425\u00b0 for about 40 minutes, until browned.