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June 2009 Issue
Super Easy Strawberry-Rhubarb Pie
by Ronda L. Halpin
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The beginning of summer brings to mind thoughts of strawberry-rhubarb pie. But, more often than not, I don't have the time to make a pie crust from scratch and even putting together an elaborate filling is a bit too much during one of the busiest times of the year. But that doesn't stop me from making pie! It just means I need to be creative about how I put one together.

I begin with a frozen pie crust. Yes, that's right. I say take advantage of the tools available to you. If you've got the time and energy to make one from scratch, go for it. I'd rather work in a nice bike ride, if I've got the time. Then, for the filling, I use a trick I learned from my mother. I toss fresh fruit with flavored jello and bingo! Instant pie filling. Just add the heat of the oven. Rather than fuss with another crust on top, I toss together a simple crisp and put that over the top of the pie and call it done. Then, later, I call it dessert and enjoy the compliments!

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!

 

Super Easy Strawberry-Rhubarb Pie

  • 2 c. diced rhubarb
  • 2 c. sliced strawberries
  • 1 small pkg. strawberry jello
  • 1 (9-inch) frozen deep dish pie shell
  • 1/3 c. sugar
  • 1/3 c. flour
  • 1/4 c. butter
Preheat the oven to 375 degrees F.

Toss the fruit with the jello and place in the pie shell. Mix the remaining ingredients together to form a crumbly mixture. Sprinkle over the fruit in the pie shell and bake for 50-60 minutes or until the fruit is bubbly and the topping is golden. Cool completely before serving with whipped cream or ice cream.

  • Yields: 8 servings
  • Preparation Time: 1 hour
 



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