Strawberry - Banana Rhubarb Pie |
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Prep Time: 0 Minutes Cook Time: 65 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This unique blend of sweet berries, tart rhubarb and creamy bananas brings the best of Summer to your table. The tapioca flour allows you to make this pie when you have the ingredients fresh and locally available and freeze it, as it won't separate! Read more ! I use a half whole wheat flour mixture for my pastry crust, though you can certainly use your favourite recipe or even storebought dough. Ingredients:
3/4 cup flour |
2/3 cup whole wheat flour |
1/4 tsp salt |
1/2 tbsp sugar |
1/3 cup cold butter |
1/4 cup shortening |
4 - 5 tbsp cold water |
3 tbsp tapioca flour |
1/3 cup sugar |
13 oz strawberries, quartered |
15 oz rhubarb, chopped into 3/4 -1 pieces |
1 large ripe banana, sliced into rounds |
egg wash (optional) |
Directions:
1. Preheat oven to 425F.
2. Make and roll out pastry according to instructions, fitting half into a 9 pie pan.
3. Combine the tapioca flour and sugar and sprinkle over strawberries and rhubarb. Let stand 5 minutes.
4. Layer banana slices evenly on the bottom pastry crust.
5. Pour the strawberry-rhubarb mixture over the bananas and smooth to an even layer.
6. Roll out and cut remaining pastry into strips.
7. Form a lattice-work pattern overtop of the filling and crimp the edges with a fork to seal. Brush lattice with egg wash if desired.
8. Bake pie (on a sheet tray to catch drips) on the bottom rack of the oven for 20 minutes, then reduce heat to 350F and cook for another 45 minutes. Until browned and bubbling.
9. Allow to cool thoroughly before slicing.
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