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.