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Strawberry Rhubarb Pie

May 8, 2014
Strawberry Rhubarb Pie scented with Orage

Strawberry Rhubarb Pie scented with Orange

GGPa loves pie! If you want to see a happy Grandpa, make a pie and he’ll beam from ear to ear! Of course it must have ice cream and don’t bother asking what flavor of ice cream because he only likes vanilla on pie or for anything else scooped in a bowl or cone.

One of GGPa’s favorites is strawberry rhubarb pie. Rhubarb is one of my favorites too but I found that the rhubarb mixed with strawberries just made it too sweet for my taste. I like a pie that is sour enough to make me pucker. Strawberries kind of ruined that part for me. So off to find the perfect combination that fit my taste.

So after several tries, I think I have it. Not too sweet on the strawberry side which allows the rhubarb to shine through, but without the distinct sour taste. A perfect combo to please GGPa and me!

Strawberry Rhubarb Pie

Pie Crust for top and bottom of pie

Filling:
4 cups small dice frozen rhubarb, thawed enough to mix with ingredients
3 cups diced strawberries
1 ½ cups sugar
1 T flour
3 T Minute Tapioca
2 T Strawberry Jello (dry) (for a pretty strawberry color)
½ tsp orange zest
½ tsp orange juice
3 T butter

Mix the filling ingredients well and place in a 9 inch crust lined pie plate. Dot with butter and using your finger, wet the rim of the pie crust with water to help seal the pie when the top crust goes on. Cover with top crust, trim within ½ inch of pie plate, turn under edges and crimp to seal. Brush top of pie with milk and sprinkle sanding sugar (large crystal) on top. I like a heavy sparkly look.

Bake 450 degrees for 15 min. then turn oven down to 375 degrees. Pie is done when the pie bubbles in the center.

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