Blueberry Rhubarb Pie

Sweet blueberries and tart rhubarb combine in this perfectly sweet spring pie.

Serves: 8 Save

Ingredients (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

  1. Preheat oven to 400F.
  2. Combine sugars, salt and tapioca in a large bowl. Mix well. Add rhubarb and blueberries and toss until fruit is well coated.
  3. 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.
  4. 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.

French 75

The epitome of elegance in a cocktail glass - Franc├ęs 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>