STRAWBERY RHUBARB PIE
Filling:
2 cups strawberries, halved (quartered if large)
1 cup rhubarb (cut into 1/2" pieces)
toss with 1 cup sugar, 1/2 cup flour and 1/2 tbs orange juice
Prepare Grandma B's pie crust (See November 2009 for recipe)
Bake at 425 for 45 minutes crust should be golden and filling should be bubbling
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