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Strawberry Rhubarb Pie III
September 14, 2007

I just took these out of the oven. I decided to double the fruit and do the crumb topping. I added less sugar to the fruit and to the topping as I prefer the sweetness of the fruit to shine thru. I also cooked them about 10 minutes longer and they still were not very brown so I upped the temp. back to 205 for 5 minutes. I also used a sourcream dough recipe from Canadian Living. As they sit right now they look runny, oh yeah I used 6 TBS. flout instead of tapioca(didn't have any)....not sure if that's why?? Can't wait to cut into one they smell horribly good;) They thickened upon cooling and yep they were horribly good. The orange zest was a good touch, also put a pinch of nutmeg in topping.

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