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2 Granny Smith apples
Preheat oven to 375°F.
Peel and slice apples, combine apples, rhubarb, apple juice, brown sugar, sugar, honey, lemon zest, and cloves in large saucepan.
Cook apple mixture over medium heat, stirring frequently, just until apples are tender. Stir in strawberries gently. Cook, stirring frequently, for 1 minute longer.
Combine cornstarch and water in a small bowl and mix well. Add to strawberry mixture. Cook, stirring continually, until thickened. Set aside.
Roll one pie pastry to 11" circle. Transfer to a 9" pie plate. Spoon filling into the pie shell. Place remaining pastry on a floured surface. Cut into long strips. Arrange, lattice fashion, over filling. Trim and flute edges. Bake for 35 minutes. Cool on a wire rack.
Poster's Notes:
Posted by Ellen Slaughter
Nutritional Info Per Serving: 406 calories; 3g protein; 14g Fat; 69 carbs; 206 sodium; 10mg chol; 3g fiber
1-1/2 cups rhubarb, chopped
1-1/2 cups unsweetened apple juice
1/2 cup light brown sugar, firmly packed
1/4 cup granulated sugar
2 tablespoons honey
1 teaspoon lemon zest, grated
1/4 teaspoon ground cloves
3 cups strawberries, sliced
3 tablespoons cornstarch
3 tablespoons water
1 double crust 9" pie pastry
This recipe was posted on cookingvillage.com a couple of years ago. I didn't have any rhubarb and used peaches for a substitute. I would guess you could use whatever you wanted as long as volume would fill crust. I also reduced the sugars some.