Strawberry Rhubarb Pie
I recently discovered the best strawberry rhubarb pie recipe from Simply Recipes, with some unusual ingredients. It calls for quick cooking tapioca which I found very strange. Never the less, it was the tastiest pie I have ever had. Highly recommended!
Here is the recipe from Simply Recipes with my own additions:
INGREDIENTS
4 cups rhubarb stalks cut into 1/2 inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
1.5 cup strawberries, stemmed and sliced
1 cup raspberries
1 cup sugar
3 Tablespoons of quick cooking tapioca
1/4 teaspoon of salt
1 teaspoon of grated lemon rind
Unbaked pastry for two-crust 9 inch pie
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Preheat oven to 400°F.
1 Mix the rhubarb, strawberries and the raspberries with the sugar, tapioca, salt, and lemon rind. Let sit for 10 minutes.
2 Turn into a pastry lined pan. Top with the pastry, trim the edge, and crimp the top and bottom edges together. Cut slits in the top for the steam to escape.
3 Bake at 400°F for 20 minutes, reduce heat to 350°F, and bake an additional 30-40 minutes longer. Cool on a rack. Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken.
