Strawberry Rhubarb Pie III The Best Recipes

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Strawberry Rhubarb Pie III

"The perfect late Spring or early Summer pie. This recipe has a crumb top variation."

Ingredients :

• 1 recipe pastry for a 9 inch double crust pie
• 1 teaspoon orange zest
• 4 cups diced rhubarb
• 3 cups sliced fresh strawberries
• 1 1/2 cups white sugar
• 6 tablespoons quick-cooking tapioca
• 1 tablespoon milk
• 1 tablespoon white sugar for decoration
• 1 cup all-purpose flour (optional)
• 1 cup white sugar (optional)
• 1 teaspoon salt (optional)
• 1/2 cup butter (optional)

Instructions :

Prep :	Cook : 8M	Ready in :

• Preheat oven to 400 degrees F (205 degrees C). Line a pie pan with bottom crust.
• Mix together rhubarb, strawberries, orange zest, 1 1/2 cups sugar, and tapioca. Spoon into crust. Roll out second crust, and place over the filling. Seal the edges. Brush with milk, and sprinkle extra sugar on top.
• Bake at 400 degrees F (205 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 35 minutes.
• For a crumb topping, omit top pie crust. Combine flour, 1 cup sugar, and salt. Cut in butter or margarine until mixture is crumbly. Spoon over filling, and bake as directed above.

Notes :

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