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LOCATION: Recipes >> Pies >> Strawberry Rhubarb 01

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STRAWBERRY-RHUBARB PIE

1 1/4 cups sugar
3 tablespoons quick-cooking tapioca
3 cups rhubarb, cut into 1/2 inch pieces
2 cups sliced fresh strawberries
1/4 teaspoon ground nutmeg
Pastry for Double-Crust Pie
2 tablespoons butter

Stir together sugar, tapioca, nutmeg and dash salt. Add sugar
mixture to rhubarb and strawberries; toss to coat fruit. Let fruit
mixture stand for 15 minutes. Fill a pastry-lined 9-inch pie plate
with rhubarb mixture; dot with butter. Adjust top crust. Seal
and flute edge. Cover edge of pie with foil. Bake in a 375 degree
oven for 25 minutes. Remove foil and bake for 25 minutes more or
till golden. Serve warm. Makes 8 servings.

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