Ingredients:
* 1-1/2 cups sliced fresh or frozen rhubarb
* 1 cup sugar
* 3 tablespoons quick-cooking tapioca
* 1-1/2 cups fresh blueberries
* 1 cup sliced fresh strawberries
* 1 tablespoon lemon juice
* 1/2 teaspoon vanilla
* Dash ground mace or ground nutmeg
* 1 recipe Pastry for Lattice-Top Pie
Directions:
1. If using frozen rhubarb, thaw but do not drain. In a large bowl stir together sugar and tapioca. Add fruit, lemon juice, vanilla, and mace or nutmeg. Gently toss to coat fruit. Let mixture stand 15 minutes, stirring once. Meanwhile, preheat oven to 375 degree F. On a lightly floured surface roll out one ball of pastry to a 12-inch circle; carefully transfer pastry to a 9-inch pie plate. trim pastry to 1/2 inch beyond edge of pie plate. Transfer fruit mixture to pastry-lined pie plate.
2. For lattice top, roll out remaining dough as above. Cut into 1/2-inch-wide strips. Weave strips on top of filling to make a lattice. Press ends of strips into rim of bottom crust. Fold bottom pastry over strips; seal and crimp edge. Cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until top is golden brown and juices are bubbly. Cool. Makes 8 servings.
4 comments:
Susy that looks so good and as Reynold commented "professional." I'm going to go to the flea market and look for all the fresh ingreds. to bake this pie. Thanks for sharing.
That looks so pretty! It sounds really good as well.
The picture of your family that looks like it has a stylize sketch filter applied to it looks great. The pie looks great too, but unfortunately baking has always been a disaster for me. I think I need to take classes to be able to manage this feat ;)
If you haven't tried this recipe (yet), you should. It's sooo good (for you fruits lovers). Even if you don't like fruits, you would like this pie anyway.
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