Happy 4th of July weekend, everyone! If you’re looking for something special to bring to a backyard celebration, look no further. Mom’s Strawberry Rhubarb Pie is awesome (like my Mom… she’s awesome, too!). Let’s get started…
Ingredients (Makes 1 pie)
For the filling:
2 1/2 cups sliced rhubarb
2 1/2 cups sliced strawberries
1 1/2 cups sugar
2 tablespoons instant (minute) tapioca
1 tablespoon flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cut into small cubes
For the crust:
2 roll-out pie crusts (sold in the refrigerator section at the market)
1 egg, lightly beaten
1 tablespoon water
1 tablespoon turbinado sugar (or substitute regular white sugar)
Step 1) Roll out one crust in the bottom of a 9 inch deep dish pie plate.
Step 2) Toss together all filling ingredients and pour into the pie plate.
Step 3) Top the pie plate with a second roll-out crust. Gently press the edges of the two crusts together all the way around the pie plate. Cut a few slits in the top crust so that steam can vent.
Step 4) Whisk together egg and 1 tablespoon water. Brush egg mixture over the top of the pie crust, and sprinkle with turbinado sugar.
Step 5) Bake pie in a preheated 425 degree oven for 15 minutes. Reduce heat to 375 degrees and continue baking for an additional 45 minutes.
Step 6) Remove pie from oven and allow to cool. Enjoy with people you love!