A classic strawberry–rhubarb pie with bright citrus and a simple double crust.
Heat oven:
425°F. Prepare bottom crust in a deep 9-inch pie plate.
Build the Filling
Combine:
- 3 cups fresh strawberries, sliced
- 3 cups fresh rhubarb, chopped
- Zest of 1 orange
- 1½ cups sugar
- 3 Tbsp all-purpose flour
- 3–4 tsp tapioca
Mix gently but thoroughly.
Assemble the Pie
Fill and dot:
- 3 Tbsp butter (optional)
Add half the fruit mixture to the crust, dot with half the butter, then add remaining fruit and dot with remaining butter.
Top:
Cover with upper crust and cut slits for steam vents.
Bake
Initial bake:
425°F for 15 minutes
Reduce heat:
Lower to 375°F and bake 30–40 minutes, until bottom is lightly browned and filling is bubbling in the center.
Cool & Serve
Cool on a rack before slicing. Serve warm if desired.
Serves: 8
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