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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 ½ cups white sugar (Optional)
- 6 tablespoons quick-cooking tapioca
- 1 tablespoon milk
- 1 tablespoon white sugar for decoration (Optional)
- 1 cup all-purpose flour (Optional)
- 1 teaspoon salt (Optional)
- ½ cup butter (Optional)
- 1 cup white sugar (Optional)
Directions
Step 1
Preheat oven to 400 degrees F (205 degrees C). Line a pie pan with bottom crust.
Step 2
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.
Step 3
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.
Step 4
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 689 | |
| % Daily Value * | |
| Total Fat27g | 35% |
| Saturated Fat11g | 56% |
| Cholesterol31mg | 10% |
| Sodium611mg | 27% |
| Total Carbohydrate109g | 40% |
| Dietary Fiber4g | 16% |
| Total Sugars68g | |
| Protein6g | |
| Vitamin C42mg | 209% |
| Calcium77mg | 6% |
| Iron2mg | 13% |
| Potassium326mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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