Sunday, May 12, 2013
Strawberry Rhubarb Pie
Hi All! It's Michelle flying solo again on this post. Before I get started on the baking, let me start out by saying Happy Mother's Day to all you moms out there.
As I've said before, Zack's not much of a baker, so he didn't really have much to do with this pie besides eating it. I made a trip to the farmer's market and both the strawberries and rhubarb were too good to pass up.
As it turns out Strawberry Rhubarb pie is Zack's favorite fruit pie, which I didn't know before I decided to make it. It's funny how we're still learning things about each other after 5+ years.
Here's what you need:
1 basket strawberries (about 3 cups)
4 cups rhubarb
1 1/2 cups white sugar
1/4 cup Tapioca
Juice of 1/2 a lemon
3 Tbsp unsalted butter
2 pre-made pie crusts
Here's what you do:
Preheat your oven to 400 degrees.
Start by dicing up your rhubarb and slicing up the strawberries. Put them in a large bowl.
Add the tapioca.
Next, add the sugar.
And finally, squeeze in the lemon juice.
Give that all a good stir to combine everything.
Lay one of the pie crusts in your pie plate and place on top of a cookie sheet. The cookie sheet is simply there in case the filling boils over the side.
Pour in the filling.
Cut the butter up into 6 pieces and dot the top of the filling with it.
Cover with the top crust, pinching together with the bottom crust. Slit the top of the pie.
Bake for 10 minutes at 400 degrees, then drop the heat to 350 degrees and bake for an additional 35 minutes. If the edges start to brown too much, cover with foil.