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Starwberry Rhubarb Pie




Source of Recipe


Janet Ballantyne


List of Ingredients




1 double pie crust

4 C. diced rhubarb
3 C. sliced strawberries
1-1/2 C. sugar
6 T. quick-cooking tapioca
1 tsp. grated orange rind
milk or beaten egg


Recipe



Preheat oven to 400*F.

Fit pie crust into 10-inch pie pan.
Toss together the rhubarb, strawberries, sugar, tapioca, and orange rind. Spoon the fruit onto the bottom crust.
Place the top crust over the fruit. Trim the crust to hang 1/2 inch over the edge of pie panm and fold the extra crust under.
Crimp the edges. Brush the top crust with milk or a beaten egg and pierce in several places.
Bake the pie for 10 minutes at 400*. Then turn down the oven to 350*F and bake for another 35 minutes.
Cool 10 minutes before slicing.

Serves 8.

Variation:
Strawberry Rhubarb Pie with Crumb Topping.
Prepare the crumb topping by combining 1 C. all-purpose unbleached flour, 1 C. sugar, and 1 tsp. salt.
Using a pastry cutter, cut in 1/2 C. butter until the mixture becomes crumbly.
Spoon the fruit filling into bottom crust. Top with the crumb topping, and bake as above.