Fresh Strawberry-Rhubarb Pie
Submitted by chichi
Classic double-crust pie filled with fresh strawberries and tart rhubarb sweetened with sugar and thickened with quick-cooking tapioca. A perfect spring dessert.
YIELD
16 servingsPREP
15 minCOOK
50 minREADY
1 hrsTart pink rhubarb and sweet strawberries combine in a juicy filling that bubbles under a golden, flaky double crust.
Letting the fruit macerate with sugar for 30 minutes draws out the juices and ensures the tapioca thickens properly.
Tenting with foil for the first half of baking prevents over-browning while the filling cooks through.
Pro Tips
- Remove tough parts: Cut away any stringy bits from rhubarb stalks before chopping
- Macerate the fruit: The 30-minute rest helps sugar penetrate and creates better texture
- Tent with foil: This prevents the top crust from burning before the filling is done
- Brush with milk and sugar: Creates a beautiful golden, sparkly finish
- Cool completely: Let the pie rest so the filling sets and doesn’t run when sliced
Variations
- Add a pinch of cinnamon or cardamom to the filling
- Use a lattice top crust to show off the pink filling
- Serve warm with vanilla ice cream for a classic pairing
Ingredients
Directions
Wash rhubarb, cut away any tough parts and chop into small pieces.
Slice the strawberries and add to rhubarb.
Mix the remaining ingredients and add to fruit.
Blend well and allow to stand for up to 30 minutes to allow sugar to penetrate strawberries.
Pour mixture into 9-inch pie crust, dot with margarine and cover with second crust.
Cut slits in top crust.
Bake in preheated 375℉ (190℃) degree oven for 50 to 55 minutes.
Note: Cover pie with aluminum foil tented over it during first 30 minutes, removing to allow crust to brown during the last part of baking.
About 10 minutes before done, brush on warm milk and sprinkle top crust lightly with sugar if desired.
Note: You can always make a lace top crust if you wish.
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