Strawberry Rhubarb Pie
Rhubarb's tartness pairs so nicely with strawberries and sugar. Wrap 'em in a buttery crust and you can't go wrong.
Sadly, our strawberries are being systematically, HEARTBREAKINGLY nibbled by the hordes of chipmunks that surround our home so I had to buy a basket of berries.
Fortunately, chipmunks do not seem to like rhubarb - it's pretty much the only thing in the garden they eschew.
Do not skip the tapioca in this recipe as strawberries have a high water content. The tapioca makes it all gel nicely so you don't have to go wading while you eat. And you'll definitely want to bake it on a cookie sheet as it will undoubtedly bubble over in the oven.
I did not get a great photo of my finished pie -- it's complicated but involved a very ill-timed power outage and having to pick my son up from camp at the same time as the pie needed to be delivered for judging at the pie contest at the Woodstock Farm Festival. But thanks to Michael for snapping this pic of it at the contest :) I did not win but it was definitely tasty and maybe I'll get 'em next time.
-- print recipe --
Strawberry Rhubarb Pie (inspired by Elise's recipe)
Makes 1 9-inch pie
Ingredients
* 3 cups rhubarb stalks cut into 1/2 inch pieces (the leaves are poisonous so trim any ends off)
* 3 cups strawberries, hulled and sliced
* 3/4 cup cane sugar (use a full cup if you like your pie really sweet)
* 3 Tbsps quick cooking "minute" tapioca pearls
* 1/4 tsp sea salt
* Zest of 1 organic orange
* 1 double recipe of pie crust - use your favorite or try this one
Directions
1. If you have not already done so, make your pastry dough and let it chill in the fridge for 30 minutes.
2. Preheat the oven to 400°F.
3. In a large bowl, toss the rhubarb, strawberries, sugar, tapioca, orange zest and salt and let sit for 10 minutes.
4. Roll out half the dough and line your pie plate with it, trimming the edges to overhang the edge of the dish by roughly half an inch. Fill with your strawberry rhubarb mixture. Roll out the other half of your dough and lay it gently over the pie, trim the edges to overlap neatly and crimp the top and bottom edges together with your fingers or a fork. Score the top with a knife in whatever pattern you like to allow the steam to escape while it bakes.
5. Place the pie on the middle rack over a cookie sheet to catch any juices that spill over during baking. Bake for 20 minutes at 400 then lower the heat to 350 and bake for 40-50 minutes longer until the crust is nicely browned and the filling looks thick and bubbly.
6. Remove to a rack and allow to cool for at least 20 minutes. The cooling is important to allow the liquidy filling time to gel. Serve with whipped cream or vanilla ice cream or non-dairy equivalent.
Strawberry Rhubarb Pie (inspired by Elise's recipe)
Makes 1 9-inch pie
Ingredients
* 3 cups rhubarb stalks cut into 1/2 inch pieces (the leaves are poisonous so trim any ends off)
* 3 cups strawberries, hulled and sliced
* 3/4 cup cane sugar (use a full cup if you like your pie really sweet)
* 3 Tbsps quick cooking "minute" tapioca pearls
* 1/4 tsp sea salt
* Zest of 1 organic orange
* 1 double recipe of pie crust - use your favorite or try this one
Directions
1. If you have not already done so, make your pastry dough and let it chill in the fridge for 30 minutes.
2. Preheat the oven to 400°F.
3. In a large bowl, toss the rhubarb, strawberries, sugar, tapioca, orange zest and salt and let sit for 10 minutes.
4. Roll out half the dough and line your pie plate with it, trimming the edges to overhang the edge of the dish by roughly half an inch. Fill with your strawberry rhubarb mixture. Roll out the other half of your dough and lay it gently over the pie, trim the edges to overlap neatly and crimp the top and bottom edges together with your fingers or a fork. Score the top with a knife in whatever pattern you like to allow the steam to escape while it bakes.
5. Place the pie on the middle rack over a cookie sheet to catch any juices that spill over during baking. Bake for 20 minutes at 400 then lower the heat to 350 and bake for 40-50 minutes longer until the crust is nicely browned and the filling looks thick and bubbly.
6. Remove to a rack and allow to cool for at least 20 minutes. The cooling is important to allow the liquidy filling time to gel. Serve with whipped cream or vanilla ice cream or non-dairy equivalent.
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