Pareve Strawberry Rhubarb Pie

Description

• 8 servings, may be frozen

Ingredients

• Pastry for two crust pie
• 2 cups sliced rhubarb
• 2 cups halved strawberries
• 1¼ cups sugar (or to taste)
• ⅓ cup flour
• 1 tbsp margarine (pareve)

Procedures

1. Slicer: Cut rhubarb to fit feed tube.
2. Slice, using firm pressure.
3. Measure about 2 cups sliced.
4. Mix with strawberries, sugar, and flour.
5. Fill pie shell with filling.
6. Dot with margarine.
7. Put on top crust.
8. Cut slits in it, flute, and sprinkle with a little sugar.
9. Bake at 425 °F for 40 or 50 minutes.