by Millie Bentley
Greetings. Here is a recipe that my mom loved. My mother used to bake fruit pies and scoop out a piece right after they were removed from the oven; she would smother the pie in butter and enjoy every bite. Never mind that the filling oozed out from the rest of the pie. I wish she were here right now to try out this recipe. She wasn’t too keen on rhubarb, ’tho. “Makes my mouth pucker.” She’d say.
½ cup white sugar
2 tablespoons quick-cooking tapioca
¼ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon cinnamon
3 cups fresh rhubarb, cut into ¾-inch pieces
2 cups strawberries, cut up
1 tablespoon butter
Preheat oven to 350 degrees about 10 minutes before you’re ready to bake the pie.
Combine dry ingredients in a large bowl in a large bowl and whisk to mix well. Add rhubarb and strawberries and mix well to coat with dry ingredients. Let sit about 20 minutes while you prepare enough pastry for a 9-inch lattice top pie crust.
Line a 9-inch pie pan with the pastry and fill with the fruit mixture. Dot with the butter. Weave the lattice top over filling.
Bake pie in the 350 degree preheated oven about 45 minutes. Place foil around edge of pie if crust is getting too brown. Remove from oven and let pie cool at least an hour before serving. Yumm!! Yum!! Until next week, dear Reader, vaya con Dios.