*  Exported from  MasterCook  *

                     Sumptuous Strawberry Rhubarb Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crisco Double Crust/9 inch
                        Filling:
   4      Cups          fresh cut rhubarb
                        = (1/2 inch pieces)
   3      Cups          sliced strawberries
   1 1/3  Cups          granulated sugar
     1/3  Cup           plus 1/4 cup all-purpose flour
   2      Tb            plus 1 1/2 tsp quick-cooking tapioca
     1/2  Tsp           grated orange rind
     1/2  Tsp           cinnamon
     1/4  Tsp           nutmeg
   2      Tb            Golden Crisco Shortening
                        Glaze:
   1                    egg -- beaten
   1      Tb            granulated sugar

  1. For crust, prepare Crisco Double Crust.
 Roll and press bottom crust into 9-inch pie plate. Do not bake.

 Heat oven to 425F (220C). 

 2. For filling, combine rhubarb and strawberries in large bowl.
Combine 1-1/3 cups sugar, flour, tapioca, orange rind, cinnamon
 and nutmeg in medium bowl. Stir well.
 Add to fruit. Toss to coat. 
Spoon filling into unbaked pie crust.
 Dot with Golden Crisco Shortening. Moisten pastry edge with water. 

 3. Roll top crust same as bottom. Lift onto filled pie.
 Trim 1/2 inch beyond edge of pie plate.
 Fold top edge under bottom crust. Flute. 
Cut slits or stars, moons and diamonds in top crust to allow steam to escape. 

 4. For glaze, brush with egg. Sprinkle with 1 tablespoon sugar.  

5. Bake at 425F (220C) for 40 to 50 minutes, or until filling in centre is bubbly
 and crust is golden brown. C
over edge with foil, if necessary, to prevent overbrowning. 
Serve barely warm or at room temperature.

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