Ingredients
8
8 servings
- •1 recipe pastry for a 9 inch double crust pie
- •1 teaspoon orange zest
- •4 cups diced rhubarb
- •3 cups sliced fresh strawberries
- •1.5 cups white sugar
- •6 tablespoons quick-cooking tapioca
- •1 tablespoon milk
- •1 tablespoon white sugar for decoration
- •1 cup all-purpose flour
- •1 cup white sugar
- •1 teaspoon salt
- •0.5 cup butter
Instructions
- Preheat oven to 400 degrees F (205 degrees C). Line a pie pan with bottom crust.
- Mix 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.
- Bake 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.
- For 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.
Nutritional Facts
Per 8 servings
- Calories: 689
- Carbohydrate: 109g
- Fat: 27g
- Fiber: 4g
- Protein: 6g
- Sugar: 68g
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