The perfect late Spring or early Summer pie. This recipe has a crumb top variation.
Ingredients
- recipe pastry for a 9 inch double crust pie: 1 piece
- orange zest: 1 tsp
- rhubarb: 4 cups (diced)
- fresh strawberries: 3 cups (sliced)
- ½ cups white sugar: 1 piece (optional)
- quick-cooking tapioca: 6 Tbsp
- milk: 1 Tbsp
- white sugar for decoration: 1 Tbsp (optional)
- all-purpose flour: 1 cup (optional)
- white sugar: 1 cup (optional)
- salt: 1 tsp (optional)
- butter: 0.5 cup (optional)
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (205 degrees C). Line a pie pan with bottom crust.
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Mix together rhubarb, strawberries, orange zest, 1 1/2 cups sugar, and tapioca. Spoon into crust. Roll out second crust, and place over the filling. Seal the edges. Brush with milk, and sprinkle extra sugar on top.
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Bake at 400 degrees F (205 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 35 minutes.
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For a crumb topping, omit top pie crust. Combine flour, 1 cup sugar, and salt. Cut in butter or margarine until mixture is crumbly. Spoon over filling, and bake as directed above.
