• 360minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, D

Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) plus 2 tablespoons quick-cooking tapioca

  2. 2 cup(s) sugar

  3. 1 1/2 pound(s) Fresh/firm Strawberries

  4. 1 1/2 pound(s) rhubarb (RED stalks only) , cut into 1-inch lengths

  5. 1/2 teaspoon(s) finely grated lemon zest

  6. Flaky Pie Crust

  7. 4 tablespoon(s) unsalted butter , cut into small pieces

  8. pinch(s) of freshly grated nutmeg

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350°F. Set a baking sheet lined with foil on the bottom rack. In a spice grinder, coarsely grind the tapioca. Add 1/4 cup of the sugar and the nutmeg and grind to a fine powder.

  2. In a large bowl, toss the rhubarb, strawberries, tapioca, lemon zest and the remaining sugar. Let stand for 10 minutes, or until slightly juicy.

  3. Spoon the fruit mixture and any accumulated juices into a 9-inch glass pie plate lined with 1 round of the Flaky Pie Crust. Dot the filling with the butter. Lightly brush the rim of the pastry with water. Position the rolled-out top crust over the filling; press the edges together to seal. Trim the overhang to 1/2 inch, fold it under itself and crimp decoratively.

  4. Bake the pie in the center of the oven for 1 1/2 hours, OR until the filling is bubbling and the crust golden. Cover the edge with foil strips halfway through to prevent overbrowning. Transfer to a wire rack and let cool for at least 4 hours.


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