Name: Zendea's Strawberry Rhubarb Pie
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: White sugar - 1 cup; Sliced fresh or frozen rhubarb, thawed - 1 ½ cups; Butter - ½ cup; Frozen sliced sweetened strawberries, thawed - ½ cup; Eggs - 2; Pastry for a 9 inch double crust pie - 1 (15 ounce) package; Milk - 1 tablespoon; White sugar - 3 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Zendea's Strawberry Rhubarb Pie

1. White sugar - 1 cup

2. Sliced fresh or frozen rhubarb, thawed - 1 ½ cups

3. Butter - ½ cup

4. Frozen sliced sweetened strawberries, thawed - ½ cup

5. Eggs - 2

6. Pastry for a 9 inch double crust pie - 1 (15 ounce) package

7. Milk - 1 tablespoon

8. White sugar - 3 tablespoons

How to cook deliciously - Zendea's Strawberry Rhubarb Pie

1. Stage

Preheat oven to 375 degrees F (190 degrees C).

2. Stage

Place 1 cup of sugar into a saucepan, and mix in the rhubarb; add butter, and bring to a boil over medium-high heat. Cook, stirring often, until the rhubarb is tender, about 10 minutes. Stir in the strawberries, and set aside. Let cool to lukewarm. Beat the eggs in a bowl until frothy, and mix into the rhubarb mixture.

3. Stage

Unroll the pie crusts, and line an 8-inch pie dish with a crust; pour the filling into the bottom crust. Place the second crust on top of the pie, and press the edges together. Crimp edge with a fork to seal. Cut 4 1-inch slits in the top of the crust with a sharp knife. Pour milk into a small bowl, and brush top crust with milk; sprinkle pie with 3 more tablespoons of sugar.

4. Stage

Bake the pie in the preheated oven until the crust is golden and the filling is set, 45 minutes to 1 hour. Allow pie to cool before cutting. Refrigerate leftovers.