• Faire Fare - 34

    From Dave Drum@1:3634/12 to All on Mon Aug 14 15:42:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Strawberry Rhubarb Pie
    Categories: Pies, Pastry, Fruits
    Yield: 6 servings

    1 lg Egg
    4 tb (to 5 tb) ice water;
    - divided
    3/4 ts White vinegar
    2 1/4 c A-P flour
    3/4 ts Salt
    3/4 c Cold lard

    1 1/4 c Sugar
    6 tb Quick-cooking tapioca
    3 c Sliced rhubarb; thawed
    3 c Halved fresh strawberries
    3 tb Butter
    1 tb Milk
    Coarse sugar

    In a small bowl, whisk egg, 4 tablespoons ice water and
    vinegar until blended. In a large bowl, mix flour and
    salt; cut in lard until crumbly. Gradually add egg
    mixture, tossing with a fork, until dough holds together
    when pressed. If mixture is too dry, slowly add
    additional ice water, 1 teaspoon at a time, just until
    dough comes together.

    Divide dough in half. Shape each into a disk; wrap and
    refrigerate 1 hour or overnight.

    Preheat oven to 400ºF/205ºC.

    In a large bowl, mix sugar and tapioca. Add rhubarb and
    strawberries; toss to coat evenly. Let stand 15 minutes.

    On a lightly floured surface, roll half the dough to a
    1/8-in.-thick circle; transfer to a 9-in. pie plate.
    Trim crust even with rim.

    Add filling; dot with butter. Roll remaining dough to a
    1/8-in.-thick circle. Place over filling. Trim, seal and
    flute edge. Cut slits in top. Brush milk over top crust;
    sprinkle with coarse sugar. Place pie on a baking sheet;
    bake 20 minutes.

    Reduce oven setting to 350ºF/175ºC. Bake 45-55 minutes
    longer or until crust is golden brown and filling is
    bubbly. Cool pie on a wire rack.

    Marianne Carlson, Jefferson, Iowa

    Makes: 8 servings

    RECIPE FROM: https://www.tasteofhome.com

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