Utah State Fair Grand Prize Winner - Strawberry Rhubarb Pie

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READY IN: 1hr 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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