Strawberry Rhubarb Summer Pie Recipe Video
Easy classic summer favorite - using tapioca to thicken the filling
Summary
Preparation Time15 MinCooking Time40 Min
Ready In55 MinDifficulty LevelVery Easy
Health IndexHealthyServings8
Main IngredientFruits
Ingredients
2.5 cups cut up ripe fresh strawberries
2 cups cut up fresh rhubarb (any tough strings removed - and never use the leaves!)
3 Tbs quick cooking tapioca
1.25 cups superfine sugar
1/8 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
rind from an orange, grated
pie crust (2) for 9" deep dish pie
Directions
Combine berries and rhubarb, sprinkle with tapioca stir in sugar and spices and salt. Let sit for 15 mins. Add orange rind. Turn into unbaked pie
shell (place on a cookie sheet to help control spillover) Put top crust on, crimp sides and vent pie but cutting some slits in the top. Bake on
a lower rack in a 400 F preheated oven for 30-40 mins. or until fruit bubbles out of vents. Protect crust edges with foil if too much browning occurs.
shell (place on a cookie sheet to help control spillover) Put top crust on, crimp sides and vent pie but cutting some slits in the top. Bake on
a lower rack in a 400 F preheated oven for 30-40 mins. or until fruit bubbles out of vents. Protect crust edges with foil if too much browning occurs.
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