Zendea's Strawberry Rhubarb Pie Good Recipes
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| Zendea's Strawberry Rhubarb Pie |
"A favored from my childhood. I love this recipe! Very tasty, easy, and it turns out wonderful every time."
Ingredients :
- 1 cup white sugar
- 1 half of cups sliced clean or frozen rhubarb, thawed
- half of cup butter
- half cup frozen sliced sweetened strawberries, thawed
- 2 eggs
- 1 (15 ounce) bundle pastry for a nine inch double crust pie
- 1 tablespoon milk
- 3 tablespoons white sugar
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 2H15M |
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- Preheat oven to 375 ranges F (190 levels C).
- Place 1 cup of sugar into a saucepan, and blend inside the rhubarb; upload butter, and convey to a boil over medium-high warmness. Cook, stirring regularly, until the rhubarb is smooth, approximately 10 mins. Stir in the strawberries, and set aside. Let cool to lukewarm. Beat the eggs in a bowl till frothy, and blend into the rhubarb combination.
- Unroll the pie crusts, and line an eight-inch pie dish with a crust; pour the filling into the lowest crust. Place the second crust on pinnacle of the pie, and press the edges together. Crimp aspect with a fork to seal. Cut four 1-inch slits inside the pinnacle of the crust with a pointy knife. Pour milk into a small bowl, and brush top crust with milk; sprinkle pie with 3 extra tablespoons of sugar.
- Bake the pie inside the preheated oven until the crust is golden and the filling is about, 45 mins to 1 hour. Allow pie to cool earlier than cutting. Refrigerate leftovers.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, prepare dinner it frivolously, and make easy-up less difficult.
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