Strawberry Rhubarb Pie
Tart rhubarb with juicy summer strawberries in a flaky crust make the perfect dessert!
Foto: Spend With PenniesIngredients
- 1 double pie crust
- 1 tablespoon all-purpose flour
- 1 tablespoon granulated sugar
- 3 cups rhubarb (chopped)
- 3 cups halved fresh strawberries
- 1 ¼ cups granulated sugar
- 3 tablespoons Minute tapioca
- 1 lemon ((zest only))
- 1 egg
Steps
Preheat the oven to 425°F.
Line a pie plate with pastry, ensuring that it covers the bottom and sides of the plate evenly. In a small bowl, combine 1 tablespoon of flour and 1 tablespoon of sugar. Sprinkle evenly over the bottom of the pastry-lined crust.
In a large bowl, combine the rhubarb, strawberries, remaining sugar, tapioca, and lemon zest. Gently stir the ingredients to combine.
Pour the fruit mixture into the prepared crust. Place the remaining crust on top and cut 4-5 slits in the top crust to allow steam to escape. Alternatively, you can create a lattice crust.
In a separate bowl, beat an egg. Brush the beaten egg over the top crust.
Place the pie on the bottom rack of the preheated oven. Bake for 15 minutes at 425°F. After 15 minutes, reduce the oven temperature to 350°F. Continue baking for an additional 45 minutes or until the filling is bubbly and the crust turns golden brown.
Cool at room temperature before serving to allow the filling to set.
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