Strawberry Rhubarb Pie
2 cups rhubarb in one-inch pieces, about one pound
3 cups strawberry halves
1 cup sugar
3 tablespoons ‘‘minute’’ tapioca
3 tablespoons unsalted butter
Pastry for nine-inch lattice-top pie (recipe follows)
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Preheat oven to 425 degrees.
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If rhubarb is thick, peel it. Combine rhubarb and strawberries in a bowl.
Mix sugar and tapioca together and fold gently into the strawberries and
rhubarb. Allow to mascerate for 15 minutes. -
Roll out two-thirds of pastry and line a nine-inch pie pan.
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Spoon fruit into pastry shell and dot with butter. Roll out remaining
pastry, cut into strips three-quarters of an inch wide and weave a lattice
to cover the pie. You can simply lay the strips on top in criss-cross
fashion if weaving is not one of your skills. Pinch the edge to secure the
lattice. -
Bake in preheated oven for 15 minutes. Lower heat to 350 degrees and bake 40 minutes longer, until pastry has browned and filling begins to bubble.