STRAWBERRY RHUBARB PIE (Gloria Pitzer)
pastry for a (9 inch) 2 crust pie
3 c. diced, unpeeled, rhubarb
1 c. sliced strawberries
6 T. flour
1 1/4 c. sugar
1 t. grated orange peel
1 T. butter
Preheat oven to 425°. Roll out 1/2 the pastry and line a (9 inch) pie plate with it. Combine rhubarb and strawberries. In another bowl mix the flour, sugar and orange peel. Sprinkle over fruits and toss lightly to coat well. Pour fruit mixture into pastry lined pie plate. Dot with butter. Roll out remaining pastry and place over fruit. Trim and flute edge. Bake pie for 45 minutes or til golden brown over entire surface of crust.
Strawberry Rhubarb Pie recipe is published in our June, 2001 Menu Minder.