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Strawberry Rhubarb Pie III

4

30 min

Strawberry Rhubarb Pie III

Strawberry Rhubarb Pie III Photo 1

Category

Pie Recipes

Time

30 min

Serving

8 persons

Calories

689

Rating

4.00★ (80)

Cuisine

Author: Victoria Buriak
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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  1. Preheat oven to 400 degrees F (205 degrees C). Line a pie pan with bottom crust.
    Strawberry Rhubarb Pie III Photo 2
  2. 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.
    Strawberry Rhubarb Pie III Photo 3
  3. 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.
    Strawberry Rhubarb Pie III Photo 4
  4. 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.
    Strawberry Rhubarb Pie III Photo 5

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