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Strawberry Rhubarb Pie III
Strawberry Rhubarb Pie III
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Enhance strawberry-rhubarb pie with zesty orange and tapioca for a luscious, citrusy twist. Select top crust or crumb topping for a delectable finish.
Ingredients:
  • 1 recipe pastry for a 9 inch double crust pie
  • 1 teaspoon orange zest
  • 4 cups diced rhubarb
  • 3 cups sliced fresh strawberries
  • 1.5 cups white sugar
  • 6 tablespoons quick-cooking tapioca
  • 1 tablespoon milk
  • 1 tablespoon white sugar for decoration
  • 1 cup all-purpose flour
Instructions:
  • Preheat the oven to 400°F (205°C) and place the bottom crust in a pie pan.
  • Combine rhubarb, strawberries, fresh orange zest, 1 1/2 cups of sugar, and tapioca in a bowl. Transfer the mixture into the pie crust. Roll out the second crust and lay it over the filling. Seal the edges, brush with milk, and sprinkle with extra sugar.
  • Preheat oven to 400°F (205°C) and bake for 10 minutes. Then reduce heat to 350°F (175°C) and bake for another 35 minutes.
  • To make a delicious crumb topping, skip adding the top pie crust. Mix together flour, 1 cup of sugar, and salt. Blend in butter or margarine until the mixture becomes crumbly. Sprinkle over the filling and bake according to the instructions provided.

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