Kelly's Apple-Strawberry-Rhubarb Pie

Recipe by Wildflour
READY IN: 1hr
SERVES: 6-8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In large mixing bowl, slice strawberries and rhubarb and sprinkle with HALF of the REGULAR (white) sugar, set aside.
  • In medium/small bowl, combine rest of sugars, flour, and cinnamon.
  • In small bowl, grate peeled apples, tossing with lemon juice so they don't turn brown.
  • Pour medium bowl mixture and apple mixture along with vanilla into the large bowl of rhubarb and strawberries and fold well til mixed.
  • Pour mixture into pastry-lined 9" deepdish pie plate.
  • Cut up butter and dot evenly.
  • Cover with second pastry, seal edges well, and flute.
  • Cut slits to vent.
  • Brush top pastry crust with a little milk and sprinkle with sugar.
  • Bake in 375 degree oven for about 50-60 minutes til done. Ovens vary so much that this is the best I can tell ya! *Cover edges with foil if they start to brown too much.
  • ***You may want to set the pie on a foil-lined small cookie sheet to catch any drips if it happens to bubble over a bit. Hot bubbly sugar can create a horrible mess and can really SMOKE! LOL! Best to prevent the fire department coming when the neighbors see smoke coming out the kitchen window! ;).
  • ***If you prefer, you can also use less cinnamon and vanilla -- but we really enjoy a WOW kinda pie ourselves! ;).
  • ENJOY! :).
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