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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 2 |
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Combined a few recipes and finally have a good recipe that is not too liquidy or too sweet. Ingredients:
3 cups fresh rhubarb, chopped |
3 cups fresh strawberries (in larger pieces) |
1 1/2 cups sugar |
2 tablespoons minute tapioca |
1 tablespoon all-purpose flour |
1/2 teaspoon lemon zest |
1/2 teaspoon lemon juice |
1/2 teaspoon ground cinnamon |
1 teaspoon vanilla extract |
3 tablespoons butter, cubed small |
1 egg white (beaten with 1 teaspoon water) |
sugar |
2 pie crusts |
Directions:
1. Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into crust.
2. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash.
3. Cut second pie crust into strips and lay across pie. Use a fork to seal edges. Brush with egg white wash and garnish with large granule sugar.
4. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 minutes, or until the filling starts bubbling. Let cool before serving.
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