Strawberry-rhubarb pie

Crust for a double-crust pie
1 cup plus 2 teaspoons sugar or succanat
1/3 cup flour
¼ teaspoon salt
¼ teaspoon ground cinnamon
2 ½ cups sliced rhubarb (about 1 ¼ pounds)
2 ½ cups hulled strawberries, halved and quartered if large
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons unsalted butter, cut in several pieces
1 tablespoon milk
Vanilla ice cream, optional

1. Roll half of the dough out on a lightly floured surface to a 12-inch circle. Ease into a 9-inch pie plate. Roll out the second disc of dough and slip onto a rimless cookie sheet. Refrigerate while making the filling.
2. Whisk together the sugar, flour, salt, and cinnamon in a large bowl. Add the rhubarb, strawberries, lemon juice, and vanilla and toss until the fruit is well coated with the sugar mixture. Set aside for 10 minutes until the fruit softens slightly.
3. Preheat the oven to 425F. Position an oven rack in the lower third of the oven.
4. Spoon the rhubarb mixture into the pie shell and distribute the butter over the fruit. Cover with the top crust and trim the overhanging dough to ¾ inch all the way around. Turn the edges under, flush with the rim of the pie plate, and crimp or flute to seal. Use a sharp knife to cut several steam vents. (Or you could cut 1-inch strips and weave a lattice crust, crimping the edges). Brush the top crust with milk and sprinkle with the remaining 2 teaspoons of sugar.
5. Bake for 30 minutes. Reduce the oven temperature to 350 and bake until the crust is a rich golden brown, the fruit is tender, and juices bubble through the vents, 25 to 30 minutes. Cool on a wire rack at least 1 hour.
6. Serve warm or at room temperature, with ice cream ,if you like.

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Rhubarb Pie

1 qt. (4 cups) sliced rhubarb
1-1/4 cups sugar
2 Tbsp. MINUTE Tapioca
1 tsp. grated orange peel
1 pkg. (15 oz.) refrigerated pie crusts (2 crusts)
1 Tbsp. butter or margarine, cut up

PREHEAT oven to 425°F. Mix rhubarb, sugar, tapioca and orange peel in large bowl. Let stand 15 minutes.
PLACE 1 of the pie crusts in 9-inch pie plate. Fill with fruit mixture; dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to allow steam to escape.
BAKE 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.

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Rhubarb Pie Recipe

pastry for 2-crust 9-inch pie
1 1/2 pounds rhubarb, trimmed, washed
2 eggs
1 3/4 cups sugar
4 tablespoons flour
1/4 teaspoon mace or nutmeg
dash salt
1/4 cup orange juice
1 tablespoon melted butter

Prepare pie pastry (mix or from scratch). Roll out half to a 12-inch round on a lightly floured surface. Fit pastry into a 9-inch pie plate. Trim overhang to about 1/2-inch. Cut rhubarb into 1-inch pieces (cut up rhubarb should measure about 4 cups) In a large bowl, beat eggs slightly; blend in sugar, flour, mace, salt, and orange juice.

Stir in rhubarb, coating well with the batter. Spoon into the prepared pastry shell.
Roll out remaining pastry to an 11-inch round; cut several slits near the center to let steam escape then cover pie with pastry. Trim overhang to 1/2 inch and turn edges under, flush with rim; flute edge. Brush pastry with melted butter. If desired, sprinkle with a little sugar.

Place Rhubarb pie on a baking sheet to catch spillovers. Bake at 425° 50 minutes, or until pastry is golden and juices are bubbly. Cool completely on a wire rack, then cut into wedges.

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Recipe Rhubarb Pie
site: scorpius.spaceports.com/~goodwine/rhubarbpie.htm
Rhubarb Pie Recipe. This pie is made with cherries and rhubarb.

Rhubarb Cherry Pie Recipe - Cherry Rhubarb Pie
site: southernfood.about.com/od/rhubarbrecipes/r/bl30608p.htm

Rhubarb Pie Recipe
site: www.kraftfoods.com/recipes/CakesPiesCheesecakes
/PiesTartsFruits/RhubarbPie.html
Strawberry rhubarb pie recipe with nutmeg and cinnamon.

Rhubarb Pie Recipe - A Strawberry Rhubarb Pie
site: southernfood.about.com/od/strawberrypierecipes/r/bl30427y.htm