Here is a pie that I never gave a fair shot. I remember as a child tasting raw rhubarb that grew in abundance in our back yard, and boy was that a sour shock to the system! I know so many people that just love this pie, so I finally decided to try it. Now this might just be my favorite fruit pie, not even kidding.
OK so enough with the chatter and on with the recipe.
This is a very simple and straight forward recipe, nothing fancy and just plain fantastic. Tapioca thickened this pie up perfectly. I used fresh strawberries and fresh rhubarb, I’m not sure how this would work for frozen fruit.
Here we go, first wash and cut up the rhubarb and strawberries
Mix with sugar and tapioca and let stand 15 minutes to soften tapioca
Place in a pie shell and dot with butter
Cover with top crust and flute. This is excellent with a homemade crust, but I won’t tell if you use a refrigerated crust, because honestly pie crust is a pain, there I said it. I hate making pie crust, but I love eating it, and so does Rob, so I battle with it, curse at it and wish it ill will, all in the name of pie.
There it is, we’ll call it “rustic” to help justify the too thick edge and the overall sloppy appearance. But it’s still pie and who the hell really cares what it looks like.
Now we are going to bake it until golden brown and bubbly, then let it cool completely. I never eat warm pie out of the oven, I don’t want to risk all of the filling oozing out into the spot where the first slice lived, runny pie makes me sad, and nobody should be sad when eating pie. If I want warm pie, I heat it up in the microwave.
Here it is in all its “rustic” glory, damn it was tasty
- 2 cups chopped rhubarb
- 2 cups hulled and chopped strawberries
- 1 1/4 cups white granulated sugar
- 1/4 cup instant tapioca (Minute brand)
- 1 tablespoon butter to dot the top
- Top and bottom crust for 9" pie
- Preheat oven to 425 degrees Fahrenheit
- Combine strawberries, rhubarb, sugar and tapioca, stir to combine. Let rest 15 minutes to help soften tapioca.
- Pour mixture into dough lined 9" pie pan, dot with butter. Cover with top crust dough, flute edges to seal. Cut vent holes in the top.
- Bake at 425 for 15 minutes. Reduce temperature to 350 and continue baking for approximately 30 more minutes, or until the crust is browned and the filling is bubbling up through vents in the top. Let cool completely before serving.