Strawberry Rhubarb Pie III

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

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

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

Mix together rhubarb, strawberries, 1 1/2 cups sugar, tapioca, and orange zest until well combined; spoon into crust. 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.

Step 4

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 5

For a crumb topping, omit top pie crust. Combine flour, 1 cup sugar, and salt in a medium bowl. Cut in butter until mixture is crumbly. Spoon over rhubarb mixture and bake as directed above.