1 1/2 c Sugar 1 c Fresh Strawberries, sliced
3 tb Tapioca, Quick-Cooking 1 9 Inch Pie Shell,
1/4 ts Salt Lattice-Top,
1/4 ts Nutmeg, freshly grated -unbaked
3 c Rhubarb, cut into 1/2″ 1 tb Butter, cut into bits
Pieces Unbaked
1 ts Orange Peel, grated
1. Combine the sugar, tapioca, salt and nutmeg in a large bowl. Mix
in the rhubarb, orange peel, and strawberries, turning gently to coat
fruit. Let stand for 20 mins.
* Preheat oven to 400 F.
2. Meanwhile, prepare the pastry for the lattice-top pie. Line the pie
plate with the pastry, filling with fruit mixture, and dot with the
cut-up butter. Arrange the lattice top, and seal it. Bake for 35 to
40 mins, until the filling is bubbling and pastry is golden brown.
Yields
1 servings