Orange zest and tapioca are stirred into the strawberry-rhubarb filling, making this sweet pie especially luscious and citrusy. Choose either a top crust or a crumb topping.
Calories
689 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (205 degrees C). Line a pie pan with bottom crust.
Step 2
Mix together rhubarb, strawberries, orange zest, 1 1/2 cups sugar, and tapioca. Spoon into crust. Roll out second crust, and place over the filling. Seal the edges. Brush with milk, and sprinkle extra sugar on top.
Step 3
Bake at 400 degrees F (205 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 35 minutes.
Step 4
For a crumb topping, omit top pie crust. Combine flour, 1 cup sugar, and salt. Cut in butter or margarine until mixture is crumbly. Spoon over filling, and bake as directed above.
Ingredients
1 tablespoon milk
1 teaspoon salt (Optional)
1 teaspoon orange zest
1 recipe pastry for a 9 inch double crust pie
3 cups sliced fresh strawberries
4 cups diced rhubarb
1 ½ cups white sugar (Optional)
6 tablespoons quick-cooking tapioca
1 tablespoon white sugar for decoration (Optional)
