I was overrun with tomatillos in my garden and had to do something with them. After tasting the ripe ones (they turn purple) and realizing they taste a lot like rhubarb, I made a few alterations to one of my favorite rhubarb pie recipes from allrecipes.com and viola, a new creation! I was totally amazed with the taste and I think you will be too!
Ingredients
- pastry for 9-inch double crust pie: 1 piece
- ripe tomatillos: 3 cups (sliced)
- strawberries: 3 cups (sliced)
- instant tapioca: 0.25 cup
- ½ cups white sugar: 1 piece
- lemon juice: 1 tsp (to taste)
- butter: 3 Tbsp (sliced)
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C). Press 1 pie crust into a 9-inch pie dish.
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Stir tomatillos, strawberries, tapioca, sugar, and lemon juice together in a bowl; let stand, stirring occasionally, until sugar is dissolved, about 15 minutes. Spoon tomatillo-strawberry mixture into the prepared pie crust. Scatter butter slices over filling.
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Cover pie with second pie crust and pinch edges together to seal. Cut slits into top crust for ventilation. Place pie on a baking sheet.
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Bake in the preheated oven until top crust is golden brown and filling is bubbling, about 50 minutes.
