Pastry for 2-crust pie with
-lattice top
1 1/3 c Sugar
8 tb Flour
2 Heaping cups of cut-up
-rhubarb; (3/4-1″ pieces),
-stringy skin removed as you
-slice it
2 Heaping cups halved fresh
-strawberries
2 tb Butter; optional
We always serve this pie for Easter, since it is the essence of Spring. Mom
always said I made it the best?probably because I would stop occasionally
while I was making the crust to stir the filling.
Mix sugar and flour, and gradually add this to the fruits, mixing gently
but thoroughly. (I usually stir this mixture several times over the period
it takes to prepare the crust, in order to get it well-combined.) Pour into
pie shell and dot with butter if desired. (I probably forget this half the
time, and it doesn?t make a lot of difference.) Cover with a lattice crust,
and sprinkle the top with sugar. Bake 40-50 minutes at 425F or til the
crust is golden and juices are bubbling through. Serve warm. This pie does
not keep well (much to my delight as a kid, because I got rhubarb pie for
breakfast!). Jean B., Lexington, MA Slightly modified from version in Betty
Crocker?s Picture Cookbook, First Ed. (1950).
Yields
1 Servings
