Strawberry rhubarb pie

 
                           Strawberry-Rhubarb Pie
 
 Recipe By     : Betty Crocker's Cookbook
 Serving Size  : 8    Preparation Time :0:00
 Categories    :  Fruit                       Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Pastry for 9-inch Two-Crust Pie
    2      cups          sugar
      2/3  cup           all-purpose flour
    1      teaspoon      grated orange peel
                         if desired
    3      cups          cut-up rhubarb (1/2-inch)*
      3      cups          sliced strawberries
    1      tablespoon    margarine or butter
                         * Substitute
    1      package       unsweetened -- (16 ounces)
                         frozen rhubarb --  completely thawed
                         and drained
 
 Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour and orange
 peel in large bowl; stir in rhubarb and strawberries. Turn into
 pastry lined plate. Dot with margarine. Cover with top crust that has
 slits cut in it;  seal and flute. Sprinkle with sugar if desired.
 Cover edge with 2- to 3-inch strip of aluminum foil to prevent
 excessive browning. Remove foil during last 15 minutes of baking.
 Bake about 55 minutes or until crust is brown and juice begins to
 bubble through slits in crust.
 8 SERVINGS; 480 CALORIES PER SERVING.
 
 
 
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