Mix together sugar, flour, cinnamon and mace.
In separate bowl, stir rhubarb and strawberries together.
Pour half of rhubarb-strawberry mixture into pastry shell; sprinkle with half the sugar mixture.
Repeat with remaining mixtures.
Dot with butter and cover with top crust.
Slit to release steam.
Bake at 425\u00b0 for 40 to 50 minutes.
Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes.
Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
Bake at 400 degrees F (200 degrees C) for 40 to 45 minutes.
Line pie pan.
Mix sugar, tapioca, cinnamon rhubarb and strawberries.
Pour
into
pastry
lined pan.
Dot with margarine. Cover
with top crust.
Sprinkle with sugar.
Bake in a 400\u00b0 oven for about 40 minutes.
Crust will be nicely browned and juice begins to bubble through slits.
In bottom of pie crust, cut 1 banana in each.
Cream together cream cheese and sugar.
Set aside.
Mix Cool Whip according to directions.
Mix Cool Whip and cream cheese-sugar together.
Put over banana in crust.
Top with strawberry pie filling.
Chill for 4 hours.
Cook in saucepan the strawberry pie filling, chunk pineapple, sugar and cornstarch until it thickens.
Take it off heat.
Add the strawberry Jell-O and red food coloring.
Let cool.
Add the bananas.
Pour into baked pie shell.
Top with Cool Whip and chopped pecans.
Use beater to smooth cream cheese, milk and vanilla together. Add lemon juice and stir until completely blended.
Divide equally into 2 crusts.
Top with strawberry pie filling (can also use blueberry or cherry).
Top with Cool Whip.
egrees F.
Unroll one pie crust onto a lightly floured
ke pie crust for two-crust pie according to your favorite recipe.
Refrigerate pie dough
In 3 quart saucepan, heat rhubarb, cinnamon and 2 tablespoons water
Preheat oven at 350\u00b0F.
Combine pie filling, milk, salt and nutmeg and cook while mixing until thick.
Combine rhubarb, sugar, strawberries and let sit.
Prebake pie crust for about 15 minutes.
Add pie filling, top with rhubarb, strawberry mixture, top with slices of puff pastry and if preferred, can weave to make a lattice on top of the pie. Cut off excess dough. Sprinkle top of pie with large granueled sugar and bake for another 30 minutes.
Stir together sugar, tapioca and nutmeg.
Add sugar mixture to rhubarb-strawberry pieces; toss to coat fruit.
Let fruit mixture stand for 15 minutes.
Fill a pastry-lined 9-inch pie plate with fruit mixture; dot with butter.
Adjust top crust.
Seal and flute edges.
Cover edges of pie with foil.
Bake in a 375\u00b0 oven for 25 minutes.
Remove foil and bake for 25 more minutes or until golden brown.
Serve warm with vanilla ice cream.
Makes 8 servings.
Place rhubarb into pie shell.
Sprinkle gelatin over it. Sprinkle remaining mixed ingredients over rhubarb.
Bake at 350\u00b0 for 50 minutes.
In a large bowl, combine first 7 ingredients; let stand for 15 minutes to soften tapioca.
Place bottom pastry in deep dish (9-inch) pie plate.
Add filling.
Top with a lattice crust.
Bake at 400\u00b0 for 20 minutes.
Reduce heat to 375\u00b0; bake 30 minutes more or until filling is bubbly and rhubarb is tender.
Yield: 6 to 8 servings.
Sift together 1 cup flour, baking powder, and salt. Cut in 2 tablespoons butter or margarine. Add egg and milk; mix. Press mixture into a greased 9 inch pie plate.
Arrange rhubarb in pie shell. Sprinkle with dry gelatin mix.
Combine 1/2 cup flour, sugar, cinnamon, and melted butter or margarine; sprinkle on top of pie.
Bake 350 degrees F (175 degrees C) for 50 minutes, or until rhubarb is tender.
nd set aside. Mix the rhubarb with the sugar, cinnamon, and
Line 9-inch pie pan with 1/2 pastry, 1/8-inch thick.
Wash rhubarb and dice into pieces.
Place rhubarb in pie shell.
Combine sugar, cornstarch and salt.
Add egg and beat well.
Add Karo syrup and melted butter.
Pour over rhubarb.
Roll out remaining pastry. Cut into narrow strips.
Arrange lattice of pastry strips across top.
Bake in hot oven.
Heat to moderate at 350\u00b0.
Bake 45 minutes or until rhubarb is tender.
Sift together 1 cup flour, baking powder and salt.
Cut in butter.
Add egg and milk; mix.
Press into a 9-inch pie plate. Arrange rhubarb in pie shell.
Sprinkle with gelatin.
Combine remaining ingredients and sprinkle on top of pie.
Bake at 350\u00b0 for 50 minutes or until rhubarb is tender.
Preheat oven to 400\u00b0.
Line a 9-inch pie pan with pastry. Fill with rhubarb and strawberries tossed together.
Combine sugar and flour and sprinkle over rhubarb and strawberries.
Shake the pan to distribute the sugar.
Dot with butter.
Make regular pie crust dough in a 9-inch pie plate.
Arrange rhubarb in pie shell.
Sprinkle with Jell-O.
Combine remaining ingredients.
Sprinkle on top of pie.
Bake at 350\u00b0 for 50 minutes, or until rhubarb is tender.
In a mixing bowl combine the first four ingredients and let stand for 15 minutes. Line 9-inch pie plate with pastry.
Add filling.
Top with a lattice crust.
Flute the edges.
Brush with cream and sprinkle with sugar.
Bake for 40 to 50 minutes at 400\u00b0 or until the crust is golden and filling is bubbling.
Yields 8 servings.