Strawberry Rhubarb Pie

89c8abad7702c27032efbbbe4cf494acFor the crust, I used the Cooks Illustrated Single Fool Proof pie crust. If you don’t have the book, you can find the recipe here.

Don’t cook the crust, lay into a 9 or 10″ pie plate. Trim excess crust and crimp edge.

Filling

  • 3 cups rhubarb, chopped
  • 3 cups strawberries, sliced
  • 1 cup sugar
  • 3 Tbl ground tapioca
  • 1/2 tsp cardamom
  • 1/4 tsp ginger
  • pinch of salt
Crumb Topping
  • 1/4 cup unsalted butter
  • 2/3 cup all purpose flour
  • 1/2 cup sugar
  • pinch of salt

Directions

  • Make the pie crust.
  • Take half of the strawberries and half of the rhubarb and put into a pan on the stove. Cook down for about 8 minutes and mash with a potato masher. When completed, mix the cooked fruit and raw fruit. Add the rest of the filling ingredients and mix.
  • Make the crumb topping. In a small saucepan, brown the butter. In a small bowl mix the flour, sugar, and salt together. Pour the browned butter over the flour mixture and stir together. Sprinkle the crumb topping over the pie filling.
  • Bake the pie at 400F for 20 minutes, then lower the temperature to 350F and continue baking for another 40 minutes, until the bubbles. The pie may leak, so place a baking sheet underneath the pie plate to avoid a messy oven.
  • Let the pie chill completely before serving (at least 3 hours).

Serve with vanilla ice cream and enjoy with the ones you love.

 

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