| T O P I C R E V I E W |
| akcowgirl |
Posted - Jun 17 2007 : 1:13:19 PM
Sorry this took so long to get posted. I just now got to unpack my cook books.
Rhubarb-Strawberry-Apple Pie
1 Cup plus 2 tablespoons unsweetened apple juice (thawed)
6 tablespoons Minute Tapioca
2 tablespoons vegetable shortening or vegetable oil (I use olive oil )
2 cups chopped rhubarb
2 ½ cups sliced fresh strawberries (I use unsweetened frozen and that works to )
One 9 inch pie crust of choice plus top crust or topping
1. Preheat oven at 350 degrees.
2. In a large bowl, stir together apple juice concentrate, tapioca, shortening or oil, rhubarb and strawberries. Allow to sit for 10 mins
3. Pour mixture into pie shell of choice. Top with crust or topping.
4. Bake 55 minutes, or till crust or topping is golden
5. Remove from oven and place on rack to cool. Serve warm or cold. To store, place cooled pie uncovered in refrigerator, or place in airtight container and freeze.
To make this a rhubarb pie with no strawberries, all you do is add one quart rhubarb and no strawberries. The rest of the recipe stays the same.
Valerie
Yes, I live in my own little world. But that's ok they know me here.
Deja Moo: The feeling that you've heard this bull before.
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