Blueberry Rhubarb Pie
Sweet blueberries and tart rhubarb combine in this perfectly sweet spring pie.
Serves: 8
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ShareIngredients (7)
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 teaspoon salt
- 1/4 cup quick-cooking tapioca
- 3 cup diced rhubarb
- 2 cup blueberries
- 2 (9-inch) piecrusts
Directions
- Preheat oven to 400F.
- Combine sugars, salt and tapioca in a large bowl. Mix well. Add rhubarb and blueberries and toss until fruit is well coated.
- Mound fruit mixture in piecrust. Top with second crust, trimming so that top crust hangs 1/2 inch beyond rim. Tuck edge of top crust under and crimp.
- Bake 20 minutes. Reduce temperature to 350F and bake an additional 25 to 30 minutes, until pie is golden and the juices are bubbling. Let cool 2 hours and then serve.
The epitome of elegance in a cocktail glass - Francés 75. An effervescent delight blends the botanicals of gin with lemon, balanced beautifully by a dash of sugar syrup and a generous topping of champagne, adding a sparkling sophistication.
Ingredients (6)
- 1 oz. Tanqueray No. TEN Gin
- 0.75 oz. Lemon Juice
- 0.5 oz. Simple Syrup
- 2 oz. Brut Champagne
- Lemon Twist Garnish
- <i>*Approximate serving size is 1.4 servings. Please enjoy responsibly. </i>
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