Title: Pareve Strawberry-Rhubarb Pie
Categories: None
Yield: 8 Servings

Pastry for two crust pie
2 c Sliced rhubarb
2 c Halved strawberries
1 1/4 c Sugar (or to taste)
1/3 c Flour
1 tb 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. sliced. 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 JEWISH-FOOD digest V97 #053 by "Barbara S. Wand"
on Feb 17, 1997.