Strawberry Rhubarb Pie

Now is the time to put some pies away for the cold winter months. Strawberries and rhubarb are ripe for picking! This is a quick, easy recipe adapted from the old Betty Crocker Cookbook. Our school Ladies Aid makes 180+ at a time to sell for fund-raising and they're always a hit.

Ingredients:

• 1 unbaked pie shell

Filling:

• 1 cup white sugar
• 1/4 cup all purpose flour
• 2 cups sliced rhubarb
• 2 cups sliced fresh strawberries

Topping

• 3/4 cup all purpose flour
• 1/2 cup sugar
• 1/2 cup firm butter

Directions:

Stir together the filling ingredients and turn into a pie shell.

Mix together the topping ingredients until crumbly and sprinkle over filling. You can use a food processor if making large quantities, otherwise cut in with a pastry blender.

Bake at 425 degrees F for 40-50 minutes or until topping is brown and juice begins to bubble.

If your freeze them uncooked, bake from frozen at 425 degrees F for 20 minutes then at 350 degrees F for 1 hour or until crusts is brown and juices begin to bubble.

Cool completely before cutting if you want a neat slice. If you don't care how it looks - DIG IN!

Source: Betty Crocker, sort of

By Lovinglynden from Lynden, WA