Recipe - Pareve Strawberry-Rhubarb Pie

Pastry for two crust pie
2 cup Sliced rhubarb
2 cup Halved strawberries
1 One fourth cup Sugar (or to taste)
1/3 cup Flour
1 tablespoon Margarine (pareve)

ADAPTED FROM: The Pleasures of Your Food Processor by Norene Gilletz Yield:
8 servings, may be frozen

Slicer: Cut rhubarb to fit feed tube. Slice, using firm pressure. Measure
about 2 c. cut or sliced up . Mix with strawberries, sugar, and flour.

Fill pie shell with filling. Dot with margarine. Put on top crust. Cut
slits in it, flute, and sprinkle with a little sugar.

Bake at 425 degrees for 40 or 50 minutes.

Posted to JEWISHFOOD digest V97 #053 by "Barbara S. Wand"
bwand@ccs.neu.edu on Feb 17, 1997.