Our son bought some rhubarb at the farmer's market and wanted to put it to use. So he and his dad decided to make a pie. It was so delicious!
Total Time: 1 hour 20 minutes
Yield: 1 pie
Ingredients:
- 1 package of deep dish pie crusts (2 crusts)
- Pie Filling:
- 3 1/2 cup rhubarb, cut into 1/2 inch pieces
- 3 1/2 cup strawberries, halved and sliced
- 1/2 cup sugar
- 1/4 cup light brown sugar, firmly packed
- 1 Tbsp lemon juice
- 1/4 tsp salt
- 1/4 cup quick-cook tapioca
- 2 Tbsp unsalted butter, cut into small pieces
- Crust Glaze:
- 1 large egg yolk
- 1 Tbsp water
Steps:
- Preheat oven to 400 degrees F.
- Cut up strawberries and rhubarb. Place them into a bowl.
- Add sugar, brown sugar, lemon juice, salt, and tapioca. Stir well to coat fruit.
- Remove pie crusts from the freezer. Scoop filling into one of the crusts, mounding it towards the center.
- Cut up butter and place the pieces onto the fruit filling.
- Using a knife, trim off the crimped edge of the second pie crust.
- Remove the crust from the tin and place it over the filling. Allow it to defrost for 10 minutes.
- Gently press the dough down around the filling a little bit and then using your fingers, crimp the two crusts together.
- In a small bowl, beat together the egg yolk and the water.
- Using your fingers, gently brush the egg yolk glaze onto the top crust.
- Using a knife, pierce the crust in a few places to form vents.
- Place the pie on a baking sheet. Bake the pie for 20 minutes at 400 degrees F. Then reduce the temperature to 350 degrees F and bake for an additional 25-30 minutes.
- Remove it from the oven once the pie is golden brown and the filling is bubbly.
- Carefully slide the pie onto a cooling rack and allow to cool for 2 hours. NOTE: I highly recommend placing the pie into the fridge and cooling completely before slicing and serving. It will be very liquidy otherwise.
- It can be served cold or reheated and served with ice cream. Enjoy!
