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
CuisineAmericanCourseDessert
MethodBakingSpecialityPart of Menu
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.

Comments

shantihhh says :

Strawberry-Rhubarb is so good! Love that you also use tapioca as a pie thickener. My grandmother used tapicoca in her apricot and also peach cobblers. This is a great recipe.
Posted on: 24 August 2007 - 12:44pm

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