It is rhubarb season which means strawberry rhubarb pie time! I first had this pie back in 2005 from the lovely Chef Erin (famous for her Mac and Cheese recipe). I have been begging her for the recipe since, and now 6 years later I have it. I was invited to a shrimp and grits dinner party and knew that was the perfect time to try out this recipe! It was just as tasty as I remembered. This is just the recipe for the filling, feel free to use your favorite pie crust recipe. You can use a frozen pie crust but will need two as there is a top to this. – ts
2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut 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
Large granule sugar
Preheat oven to 425 degrees F.
- 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 chilled crust.Dot the top of the filling with the butter.
- Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. 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 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.