Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Easy Strawberry-Rhubarb Pie
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Tart rhubarb is a perfect match for sweet, juicy strawberries in this delicious pie. Fresh. From scratch. And super easy. Can't beat that!
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 (2-crust size) prepared pie pastry (8 or 9-inch size)
3/4 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 1/2 cups fresh strawberries, hulled and cut in half
2 1/2 cups chopped rhubarb
directions
Preheat the oven to 375 degrees F.
Combine the sugar, flour, salt, strawberries, and rhubarb in a bowl. Mix well.
Line a pie plate with the bottom crust.
Place the fruit filling in the bottom pie shell. Cover with the top crust, crimping the edges to seal the filling in.
Cut 3-4 slits in the top crust to let steam release during baking.
Wrap foil around the outer edges of the crust. Place the pie in the oven and bake at 375 degrees F for 25 minutes. Remove the foil and bake for 25-30 minutes or until the crust is browned.
Remove the pie from the oven and let cool slightly before slicing and serving warm. The pie can also be served at room temperature.
nutrition data
214 calories, 6 grams fat, 38 grams carbohydrates, 2 grams protein per serving.
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reviews & comments
April 16, 2011
I have such a hard time balancing the liquid in fruit pies, and this is the first one I've made that pretty much handled itself. Most of the time my pies end up soupy, but the rhubarb is a great thickener and the pie gelled quickly and tasted FANTASTIC. It's simple and easy to make, light on the hardware so cleanup is quick. Thanks for this, I get asked to make it again all the time. Thank heaven rhubarb is finally in season again.