Fruit pies equal summer in my book, and especially strawberry rhubarb. It was a treat when I was a kid to have a strawberry rhubarb pie from Marie Calendar’s – now that I love to bake I just make them myself! They are super easy to make and don’t require too many ingredients.
2 containers of strawberries
4 stalks of rhubarbs
2 tablespoons minute Tapioca
1 teaspoon Ball Fruit-Fresh Produce Protector
2 sheets of crust
1 egg, beaten
Directions:
1. Wash and de-stem the strawberries then slice, slice the rhubarb into chunks, place both into a bowl.
2. Stir the minute Tapioca and the produce protector into the strawberries and rhubarb.
3. Place one sheet of crust onto the bottom of a pie pan allowing the edges to hang over slightly; pour the pie mixture on top of the crust. Gently place the top crust over the pie mixture and pinch the top and bottom layers of crust together.
4. Cut slits into the center of the crust and then brush the beaten egg over the entire crust.
5. Bake in a pre-heated 350 degree oven for about 60 minutes until golden brown. Serve warm with vanilla ice cream!
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