Mom's Classic Strawberry Rhubarb Pie
Author: Parsnips and Parsimony
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 8-12
- 1 double pie crust
- 3 cups sliced strawberries
- 3 cups rhubarb cut in 1 inch pieces
- 2½ Tbsp quick cooking tapioca
- 1¼ cup sugar
- ¼ tsp salt
- 1 tsp nutmeg
- In large bowl, add strawberries, rhubarb, tapioca, sugar, salt and nutmeg and toss to coat and let it sit for 15 minutes.
- Roll out pie crust and place in a pie pan
- Pour strawberry-rhubarb mixture into prepared pie crust
- Top with 2nd rolled out pie crust
- Trim excess pie crust and pinch/flute edges to seal the crusts together
- Poke a few small holes in the top of the crust to let steam escape
- Bake in preheated 375° for 60-80 or until crust is golden brown and bubbly
Recipe by Parsnips and Parsimony at https://www.parsnipsandparsimony.com/moms-classic-strawberry-rhubarb-pie/
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