Mom's Strawberry Rhubarb Pie
Mom's Strawberry Rhubarb Pie recipe
Yield
8 servingsPrep
20 minCook
70 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
rhubarb
red, freshly chopped |
*
|
| 2 ½ | cups |
strawberries
de-stemmed, washed and cut (in larger pieces) |
*
|
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
tapioca starch
minute |
* |
| 1 | tablespoon |
all-purpose flour
|
|
| ½ | teaspoon |
orange zest
grated |
|
| 1 |
pie shell (9 inch)
unbaked, for two crusts |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 592 | ml |
rhubarb
red, freshly chopped |
*
|
| 592 | ml |
strawberries
de-stemmed, washed and cut (in larger pieces) |
*
|
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
tapioca starch
minute |
* |
| 15 | ml |
all-purpose flour
|
|
| 2.5 | ml |
orange zest
grated |
|
| 1 |
pie shell (9 inch)
unbaked, for two crusts |
|
Directions
Preheat oven to 400℉ (200℃) F.
Mix the rhubarb, strawberries, sugar, tapioca, flour and zest.
Mix well in a large bowl. Let stand for 10 mins.
Pour out into chilled crust.
Dot the top of the filling with the butter.
Top with the pastry, trim and crimp the top and bottom edges together.
Brush with egg white wash and garnish with large granule sugar.
Collar with foil and bake at 425 degrees F for 15 minutes.
Decrease temperature to 375℉ (190℃) F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.
