Strawberry Rhubarb Pie:
2 cups cut up rhubarb
2 cups cut up strawberries
1/3 cup cornstarch
1 cup sugar
2 T lemon juice
Topping: 3/4 c. sugar, 1/2 cup flour, 1/4 cup butter
pie crust -
On low heat, cook fruit covered about 5 min. Add lemon juice. Combine 1 cup sugar and 1/3 cup cornstarch. Add to rhubarb mixture. Cook and stir 4 – 5 min. until thickened and bubbly. Cool.
Prepare your pie crust and pour in the filling. Make your topping in a seperate bowl of sugar, flour and butter. Sprinkle it on top of the filling.
Bake in a pre-heated oven at 400 for 25-30 minutes. If you feel it needs more time, reduce the heat to 350 for another 10-15 minutes. You want the sugar to have melted with the butter for a brown and crusty topping.
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