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Strawberry Rhubarb Pie III Recipe

Recipe by: 106a802496d678ba

"The perfect late Spring or early Summer pie. This recipe has a crumb top variation."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Preheat oven to 400 degrees F (205 degrees C). Line a pie pan with bottom crust.
  • 2Mix together rhubarb, strawberries, orange zest, 1 1/2 cups sugar, and tapioca. Spoon into crust. Roll out second crust, and place over the filling. Seal the edges. Brush with milk, and sprinkle extra sugar on top.
  • 3Bake at 400 degrees F (205 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 35 minutes.
  • 4For a crumb topping, omit top pie crust. Combine flour, 1 cup sugar, and salt. Cut in butter or margarine until mixture is crumbly. Spoon over filling, and bake as directed above.
Ingredients
  • 8 servings
  • 688 cals
  • 1 recipe pastry for a 9 inch double crust pie
  • 1 teaspoon orange zest
  • 4 cups diced rhubarb
  • 3 cups sliced fresh strawberries
  • 1 1/2 cups white sugar
  • 6 tablespoons quick-cooking tapioca
  • 1 tablespoon milk
  • 1 tablespoon white sugar for decoration
  • 1 cup all-purpose flour (optional)
  • 1 cup white sugar (optional)
  • 1 teaspoon salt (optional)
  • 1/2 cup butter (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    688
    34%
  • Fat:
    27
    41%
  • Carbs:
    109.3
    35%
  • Protein:
    5.6
    11%
  • Cholesterol:
    31
    10%

Based on a 2,000 calorie diet

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