Strawberry Rhubarb is Bob’s absolute favorite pie. He likes it so much that he even bought a rhubarb plant which we tried to grow in a large barrel container. I don’t know if deer eat rhubarb, but they eat everything else. Luckily, it died after the second year. (No, I didn’t do it). Since I am not a huge fan of making pie crusts, and refuse to use store-bought, I don’t make them often. I add enough filling so that I end up with a nice thick pie (not a fan of shorties). Here’s my recipe:
1 ¼ cups White Sugar
3 ½ cups Rhubarb, washed and cut into ½” pieces
2 ½ cups Strawberries, washed and quartered or sliced*
3 ½ TBSP Quick-Cook Tapioca
¼ tsp Nutmeg
2 TBSP Butter
Pastry for Double-Crust Pie **
In a large bowl, mix Rhubarb, Strawberries, and Sugar. I stir it with a large serving spoon. I normally add a few quick dashes of Salt to bring out the natural sweetness of the filling, but it isn’t 100% necessary.
In a small bowl, mix Tapioca and Nutmeg. Add to Fruit mixture.
Place one of the Pie Crusts in the bottom of a 9” pie place and pour Fruit mixture into the shell. Make sure to use a spatula to scrape all the Tapioca and Nutmeg into the pie. I never smooth it out. I like how it looks old fashioned when it’s bumpy. Cut the Butter into small pieces and dot over the top of the Fruit.
As for the Top Crust, you can cut a design with a sharp knife, put slits in it, or make a lattice top. After you place the top crust or lattice top on, make sure to pinch or press it onto the bottom crust to seal them together. Either use Aluminum Foil or a Pie Crust Ring for the first 30 minutes so the edge of the crust doesn’t get too dark. Remove foil for the remaining 30 minutes. Bake at 375° F for 30 minutes with foil around the outside edge, and then another 35 minutes with foil removed.
*If the berries are very large, you’ll need to cut them smaller than quartered.
**NOTE: I use King Arthur Flour’s Pie Crust Recipe. I think it’s easy to work with, and you end up with dough is NOT thin enough to see through after it’s rolled, and it’s very flaky.
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By Tika for CHEW WANNA EAT? © 2018