Recipe: Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie 

 

Now that Summer’s here and strawberries are cheap and rhubarb is prodigious in the garden, it’s time to get to work and make some pie. 

This recipe is easy. You can make your own crust, but I buy a pre-made crust from the store and the rest of the recipe is pretty much just assembly. 

It’s a somewhat more ‘grown-up’ pie than most, slightly on the tart side — no pun intended. If you like you pie sweeter, just add some more sugar.

 

1lb rhubarb cut in ½ in. pieces 

1 lb strawberries in ½ in. pieces

½ cup granulated sugar 

¼ cup light brown sugar  

1 Tbs lemon juice 

pinch of salt 

¼ cup quick-cooking tapioca
2 tablespoons unsalted butter, cut into small pieces
1egg yolk 

 

Preheat oven to 400º

In a large bowl combine the chopped rhubarb, strawberries, sugars, lemon juice, tapioca and a pinch of salt. Put into the bottom pie crust. Add the dots of butter, spacing them among the fruit. Beat the egg yolk with a teaspoon of water. Brush the rims of the both pie crusts with the mixture and place the second pie crust on top of the bottom one. Crimp the two crusts together. Make a few holes in the crust and brush with the remainder of the egg mixture. 

Bake in the oven for about a half-hour, then reduce the temperature to 350º and bake about another half-hour. Remove from the oven and cool. Excellent with vanilla ice-cream. 

1 comment

  • T (aka Theresa but really just T is fine)

    T (aka Theresa but really just T is fine) Boulder

    I always look forward to your newsletter and the recipe contained therein! As it turns out, I guessed which pie recipe you would be including when I read the subject line, because, as tradition would have it, this is THE pie I make every year from my mom's recipe, including the quick-cooking tapioca, but this year I will have to add egg yolk and see how my 12yo son -- who is the one who winds up consuming most of the pie, eating it for breakfast every day until it's gone -- likes it. Here's to summertime pie and all the other yummy goodies of the season!

    I always look forward to your newsletter and the recipe contained therein! As it turns out, I guessed which pie recipe you would be including when I read the subject line, because, as tradition would have it, this is THE pie I make every year from my mom's recipe, including the quick-cooking tapioca, but this year I will have to add egg yolk and see how my 12yo son -- who is the one who winds up consuming most of the pie, eating it for breakfast every day until it's gone -- likes it. Here's to summertime pie and all the other yummy goodies of the season!

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