Strawberry Rhubarb Pie
From the Kitchen of MaryAnn Roe
- 1 cup sugar
- 2 tablespoons quick-cooking tapioca
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 cup orange juice
- 3 cups cut rhubarb
- 1 pie crust mix
- 1 cup sliced strawberries
- 1 tablespoon butter or margarine
Combine sugar, tapioca, salt, nutmeg, orange juice and rhubarb. Place in 9 inch pie pan, lined with pastry. Top with strawberries/rhubarb mix and dot with butter. Cover with remaining pastry (pie crust).
“I prefer rolling pastry, cutting stripes and making a lattice top. If you cover fruit completely with pastry, make air vents,” wrote my mother on her recipe card. Bake at 400 degrees for 40 to 50 minutes.
This is my absolute favorite summer dessert that my mom used to make. There’s something wonderful about the sour mixed with the sweetness. ENJOY!!!