Fresh Strawberry Rhubarb Pie
- 2 9-inch pie shells
- 3 cups fresh rhubarb, cut into 3/4 inch chunks
- 2 cups fresh strawberries, sliced
- 2 tablespoons orange juice
- 1 1/3 cups sugar
- 1/3 cup flour
- 1 dash salt
- 2 tablespoons butter
- sugar, for dusting baked top crust
- Line 9" pie plate with crust.
- Pour rhubarb and strawberries into large bowl and sprinkle with orange juice; mix gently.
- Add sugar, flour and salt and mix.
- Pour into pie plate and dot with butter; adjust top crust, seal and vent; cover edges with narrow piece of foil.
- Bake at 425u0b0 for 20 minutes; reduce heat to 375u0b0 and bake another 40-45 minutes until bubbling and browned.
- Remove foil last 10 minutes to brown edges if needed.
- Remove from oven and immediately sprinkle liberally with sugar.
pie shells, fresh rhubarb, fresh strawberries, orange juice, sugar, flour, salt, butter, sugar
Taken from www.food.com/recipe/fresh-strawberry-rhubarb-pie-72201 (may not work)