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Strawberry Rhubarb Pie III
March 18, 2001

Outstanding recipe, although I believe it should have been called a two pie recipe. I made it twice using frozen "deep dish" crusts and filled them both each time; the berry mixture even bubbled over both times too while cooking. If using freshly grated orange zest, you may wish to decrease the amout called for as it was very stong. The second time I made it, I used dried orange zest and it was perfect. With those two comments in mind, this is hands down the est strawberry rhubarb recipe I have ever made or tasted. I highly recommend the optional crumb top; it sets it apart from all other recipes!

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