Strawberry-Rhubarb Pie

(8)
  2 reviews
  • 30 min prep time
  • 1 hr 30 min total time
  • 10 ingredients
  • 8 servings

Ingredients

2
cups sliced strawberries
2
cups cut-up rhubarb
1
tablespoon lemon juice
2
cups sugar
1/4
cup all-purpose flour
3
tablespoons quick-cooking tapioca
3
eggs
1/8
teaspoon salt
1/8
teaspoon ground cinnamon
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Directions

  1. 1 In large bowl, mix strawberries, rhubarb and lemon juice. In medium bowl, mix sugar, flour, tapioca, eggs, salt and cinnamon. Stir into fruit mixture; set aside 15 minutes.
  2. 2 Heat oven to 400°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Spoon filling into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
  3. 3 Bake about 15 minutes or until crust is light golden brown. Place cookie sheet on oven rack below pie in case of spillover. Reduce oven temperature to 350°F. Bake 40 to 45 minutes longer or until golden brown.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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