Utah State Fair Grand Prize Winner - Strawberry Rhubarb Pie
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The title says it all...we make this every time our rhubarb is ready to be picked...many times each summer and it's gone before it's even cooled!
- Ready In:
- 1hr 50mins
- 4 cups rhubarb, cut into 1 inch pieces
- 2 cups strawberries, washed and cut up
- 5 tablespoons dry tapioca
- 3 cups sugar
- 1 teaspoon nutmeg
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground cloves
- 1 teaspoon lemon juice
- 5 teaspoons butter
- 1 pie crust (I use Pillsbury ready-made)
- Combine rhubarb, strawberries, sugar, and tapioca in large bowl.
- Let mixture sit for 20 minutes at room temperature to dissolve sugar and tapioca.
- Stir every few minutes.
- Meanwhile, preheat oven to 450 and put pie crust in pie tin.
- After sitting time, add nutmeg, salt, cinnamon, cloves, and lemon juice to mixture.
- Stir well and put into crust, draining excess liquid.
- Dot top of mixture with pats of butter then place crust on top and seal edges.
- Place a cookie sheet under pie to catch drips.
- Bake at 450 for 30 minutes, then 425 for another 30 minutes, then 350 for 15 minutes or until done.
- You might have to cover edges of crust with foil or a pie guard to prevent crust from burning- Will thicken as it cools.
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One of the best pies I've ever tasted! It got rave reviews from dinner guests, too. 3 cups of sugar sounded like an awful lot, but I followed the recipe exactly and the pie turned out sweet-tart and was just right served a la mode. The cloves and nutmeg really go well with this fruit combo, better than just cinnamon as most recipes call for. With 6 cups of fruit, I decided to use my deep dish pie pan and increased the pie dough recipe by 20%. Good thing I put a pizza pan under it, as it did bubble over a bit near the end of the baking time. Try it with Oil-Based Pie Crust #463127 (adjust yield to 1.2 pie crusts for deep dish).Reply
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