So here is the recipe for the second pie. She did this for my husband who really likes rhubarb. Again, this recipe came from The Pillsbury Cookbook. Mine is the hard cover; this one is paperback.
Mom used my cookbook rack and loved the convenience of it. Mine is not a hiding one like the link, but I think I might add this to my Christmas List.
Pastry for a 2 crust pie. Again she used the Pillsbury Pre-made Crust
1 pint fresh strawberries, washed and stemmed
3 cups chopped fresh rhubarb*
1 cup sugar
1/4 cup cornstarch
Prepare pie crust according to package directions for two crust pie using 9 inch pie pan. Heat oven to 400.
In large bowl, combine all filling ingredients; mix lightly. Spoon into pie crust-lined pan; top with second crust; flute edge. Cut deep slits in several places. Bake at 400 for 45 to 60 minutes or until golden brown. (Place pan on foil or cookie sheet during last 15 minutes of baking to guard against spillage.) If desired serve with whipped cream and additional strawberries.
* 16-oz pkg frozen sliced rhubarb. thawed and well drained, can be substituted for fresh rhubarb. My mom really drained and blotted with a paper towel to remove excess moisture.
Cover edge of pie crust with strip of foil during last 10 to 15 minutes of baking if necessary to prevent excessive browning.
Mom used my cookbook rack and loved the convenience of it. Mine is not a hiding one like the link, but I think I might add this to my Christmas List.
Pastry for a 2 crust pie. Again she used the Pillsbury Pre-made Crust
1 pint fresh strawberries, washed and stemmed
3 cups chopped fresh rhubarb*
1 cup sugar
1/4 cup cornstarch
Prepare pie crust according to package directions for two crust pie using 9 inch pie pan. Heat oven to 400.
In large bowl, combine all filling ingredients; mix lightly. Spoon into pie crust-lined pan; top with second crust; flute edge. Cut deep slits in several places. Bake at 400 for 45 to 60 minutes or until golden brown. (Place pan on foil or cookie sheet during last 15 minutes of baking to guard against spillage.) If desired serve with whipped cream and additional strawberries.
* 16-oz pkg frozen sliced rhubarb. thawed and well drained, can be substituted for fresh rhubarb. My mom really drained and blotted with a paper towel to remove excess moisture.
Cover edge of pie crust with strip of foil during last 10 to 15 minutes of baking if necessary to prevent excessive browning.
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