Rhubarb and Strawberry Pie

Name: Rhubarb and Strawberry Pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 cup white sugar 1 cup white sugar; ½ cup all-purpose flour ½ cup all-purpose flour; 1 pound rhubarb, cut into 1/4 inch slices 1 pound rhubarb, cut into 1/4 inch slices; 2 pints strawberries, hulled and quartered 2 pints strawberries, hulled and quartered; 1 recipe pastry for a 9 inch double crust pie 1 recipe pastry for a 9 inch double crust pie; 2 tablespoons butter 2 tablespoons butter; 1 large egg yolk 1 large egg yolk; 2 tablespoons white sugar 2 tablespoons white sugar

Prep: 20 minsCook: 35 mins

Prep

20 mins

Cook

35 mins

Servings

Difficulty

Medium

Vegetarian

(0)

Ingredients

Servings:

11 cup white sugar
½ cup all-purpose flour½ cup all-purpose flour
11 pound rhubarb, cut into 1/4 inch slices
22 pints strawberries, hulled and quartered
11 recipe pastry for a 9 inch double crust pie
22 tablespoons butter
11 large egg yolk
22 tablespoons white sugar

Instructions

1
Preheat oven to 400 degrees F (200 degrees C).
2
In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
3
Pour filling into prepared pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
4
Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
5
Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.
6
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