Lisa's Tomatillo and Strawberry Pie

I was overrun with tomatillos in my garden and had to do something with them. After tasting the ripe ones (they turn purple) and realizing they taste a lot like rhubarb, I made a few alterations to one of my favorite rhubarb pie recipes from allrecipes.com and viola, a new creation! I was totally amazed with the taste and I think you will be too!

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 470 Calories

Ingredients

• 1 ½ cups white sugar
• 3 cups sliced strawberries
• 1 pastry for 9-inch double crust pie
• 1 teaspoon lemon juice, or more to taste
• 3 tablespoons butter, sliced
• ¼ cup instant tapioca
• 3 cups sliced ripe tomatillos

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Press 1 pie crust into a 9-inch pie dish.

Step 2

Stir tomatillos, strawberries, tapioca, sugar, and lemon juice together in a bowl; let stand, stirring occasionally, until sugar is dissolved, about 15 minutes. Spoon tomatillo-strawberry mixture into the prepared pie crust. Scatter butter slices over filling.

Step 3

Cover pie with second pie crust and pinch edges together to seal. Cut slits into top crust for ventilation. Place pie on a baking sheet.

Step 4

Bake in the preheated oven until top crust is golden brown and filling is bubbling, about 50 minutes.