Rhubarb Berry Pie – for berry lovers!
Rhubarb Berry Pie
Ingredients
3 cups diced fresh rhubarb
1 cup fresh strawberries
1/2 tsp lemon juice
1/8 tsp almond extract
1-1/3 cups sugar
3 tbsp quick-cooking tapioca
1 tbsp all-purpose flour
1/8 tsp salt
1/8 tsp ground nutmeg
Pastry for 9″ double-crust pie
1 tbsp butter
Directions
~Preheat oven at 425°.
~In a large bowl, combine the rhubarb, berries, lemon juice, and extract.
~Combine the sugar, tapioca, flour, salt, and nutmeg. Add to the fruit mixture; toss gently to coat. Let stand for 15 minutes.
~Line a 9″ pie plate with bottom crust. Add filling. Dot with butter. Roll out remaining pastry to fit top of pie. Place over filling.
~Trim, seal and flute edges. Cut slits in pastry. Bake for 15 minutes.
~Reduce heat to 350°; bake 30-35 minutes longer.
~Cool on a wire rack.