STRAWBERRY RHUBARB PIE

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  It’s strawberry and rhubarb season.  Need I say more?  Strawberries and rhubarb in a homemade lattice-topped pie crust is sure to wow your guests. It’s quite easy, too.  Really!

INGREDIENTS:

Double pie crust (unbaked)

1 ¼ – 1 1/3 cups sugar

3 TBSP quick-cook Tapioca

¼ tsp nutmeg

3 cups rhubarb, cut into 1/2 pieces (don’t peel)

2 ½ cups fresh strawberries, cut in half or quarters

PREPARATION:

Place all ingredients (except pie crust, of course) into a large bowl and mix with a serving spoon until well combined.  Place pie crust into a pie plate and pour in the fruit mixture.  Go ahead and give the lattice top a try.  It’s very easy.  I usually cut 1″ strips.

Bake at 375° F for about 50 minutes.

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By Tika for CHEW WANNA EAT? © 2017

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CHEESY ASPARAGUS PIE, EASY

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Perfect for a meal, appetizer, or even served in small squares for party fare!  The recipe is contributed by my friend Sheila Schiffman, who brought this to a party and amazed everyone with the delicious flavor combinations. 

INGREDIENTS: 

1 can Pillsbury Crescent Rolls

1 bunch fresh asparagus, washed and ends trimmed

1/2 container Mascarpone cheese

1/3 cup sour cream

¼ cup sweet onion, sliced thin or chopped

1/3 cup celery, chopped

Sea salt to taste

Fresh dill or ¼ tsp dried dill

2/3 cup shredded Swiss cheese

 

PREPARATION:

Spread crescent rolls on a cookie sheet and bake in a preheated 375° F oven until lightly browned, approximately 6 – 8 minutes.

In a small saucepan, caramelize onion in a drizzle of olive oil.  Add the celery and cook for about 1 minute.  Sprinkle with sea salt.  In a small bowl, heat the Mascarpone cheese for about 10 seconds in the microwave.  Add sour cream, and dill weed.

Spread mixture on top of partially baked dough.  Place asparagus on top of cheese mixture, alternating an end with a bud, as pictured.  Place shredded Swiss on top and bake at 375° F for about eight minutes, or until asparagus is tender.

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By Tika for CHEW WANNA EAT? © 2016