An Old Fashioned Summer Pie
Strawberry rhubarb pie always seems like it should be served on a blue and white checkered tablecloth set out on a picnic table in a park. This simple pie combines pieces of strawberry and rhubarb, which share the same summer growing season, producing a pastry filled with pretty pink flavor.
Use your favorite pie dough recipe, making enough for a two-crust pie. This pie is best served warm with a generous scoop of vanilla ice cream.
- 1 cups strawberries, rinsed and cut into ½ to 1-inch pieces
- 3 cups unpeeled diced rhubarb
- 2 tablespoon tapioca
- 1 cup sugar
- 1 teaspoon orange zest
- 1 teaspoon lemon juice
- 1 tablespoon butter
- Pie dough for a 2-crust 9-inch pie
- Preheat oven to 400° F.
- Mix tapioca, orange zest and sugar together to combine.
- In a large mixing bowl, combine the fruit with the tapioca/sugar mixture and lemon juice. Toss to combine and let sit 15 minutes.
- Pour the fruit into a pie plate lined with pastry dough, leaving behind any excess liquid.
- Dot with the butter by breaking it into small bits scattered over the top. Cover the fruit with the other half of the pie dough, crimping together the two crusts and cutting a few slits in the dough to let steam escape.
- Bake in 400° F oven for 20 minutes.
- Reduce heat to 350° F and bake an additional 30 to 40 minutes until the crust is golden brown and under the slits the strawberries and rhubarb are bubbling.
- Let cool for 30 minutes before cutting.
Tip: If you prefer to make a galette, you can use the same fruit mixture and your favorite dough.