Strawberry Rhubarb Pie III Tasty Recipes

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Strawberry Rhubarb Pie III

"The best overdue Spring or early Summer pie. This recipe has a crumb pinnacle variant."

Ingredients :

1 recipe pastry for a 9 inch double crust pie
1 teaspoon orange zest
4 cups diced rhubarb
three cups sliced sparkling strawberries
1 half of cups white sugar
6 tablespoons short-cooking tapioca
1 tablespoon milk
1 tablespoon white sugar for adornment
1 cup all-reason flour (non-compulsory)
1 cup white sugar (optionally available)
1 teaspoon salt (non-obligatory)
half of cup butter (non-obligatory)

Instructions :

Prep :	Cook : 8M	Ready in :

Preheat oven to four hundred levels F (205 tiers C). Line a pie pan with backside crust.
Mix together rhubarb, strawberries, orange zest, 1 half of cups sugar, and tapioca. Spoon into crust. Roll out second crust, and location over the filling. Seal the edges. Brush with milk, and sprinkle extra sugar on top.
Bake at four hundred tiers F (205 stages C) for 10 minutes. Reduce warmth to 350 degrees F (175 tiers C), and bake for an additional 35 minutes.
For a crumb topping, leave out pinnacle pie crust. Combine flour, 1 cup sugar, and salt. Cut in butter or margarine until aggregate is crumbly. Spoon over filling, and bake as directed above.

Notes :

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