Spring Strawberry Rhubarb Pie

Spring Strawberry Rhubarb Pie

Orange zest and tapioca are stirred into the strawberry-rhubarb filling, making this pie luscious. Choose between a crumb or pastry crust topping.

Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
689 Calories

Recipe Instructions

Step 1
Preheat the oven to 400 degrees F (205 degrees C).
Step 2
Line a 9-inch pie plate with 1 pastry crust. Set aside.
Step 3
Bake in the preheated oven for 10 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake for 35 minutes more.
Step 4
Mix together rhubarb, strawberries, 1 ½ cups sugar, tapioca, and orange zest until well combined; spoon into crust.
Step 5
Roll out remaining pastry on a lightly floured surface and place over rhubarb mixture. Seal the edges, brush the top crust with milk, then sprinkle with 1 tablespoon sugar.

Ingredients

  • 1 tablespoon milk
  • 1 cup white sugar
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon orange zest
  • 1 recipe pastry for a 9 inch double crust pie
  • 3 cups sliced fresh strawberries
  • 4 cups diced rhubarb
  • 6 tablespoons quick-cooking tapioca
  • 1 tablespoon white sugar for decoration
  • 0.5 cup butter
  • 1.5 cups white sugar

Categories

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