Ingredients:
- 1 double pie crust
- 2 1/2 cups rhubarb chopped into 1/2- inch pieces
- 2 1/2 cups strawberries washed, hulled, and cut into pieces about the same size
- 1 cup of granulated sugar
- 3 tablespoons minute tapioca
- 1 tablespoon all-purpose flour
- 1/2 teaspoon lemon zest
- 1/2 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
- 3 tablespoons salted butter
- 1 beaten egg
- 1 teaspoon water
- Extra sugar for sprinkling on top of crust
Directions:
- Prepare a double-crust pie recipe. Roll out one half of the crust and cover the bottom of a pied dish, while reserving the other half of the dough for the top crust.
- Mix the rhubarb, strawberries, sugar, tapioca, flour, lemon zest, and juice, cinnamon, and vanilla together in a large bowl and pour onto prepared crust. Slice the butter into small chunks and place them around the top of the strawberry rhubarb filling.
- Roll out the remaining half of the pie crust and gently place it over the filling either as a solid crust with slits cut into it for ventilation or by cutting into strips and laying them out in a lattice pattern. Crimp to seal edges.
- Make an egg wash by beating the egg with 1 teaspoon of water in a small bowl, then brush it over the top of the pie with a pastry brush and sprinkle the top of the pie with a teaspoon or two of sugar.
- Loosely cover the edges of the pie with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling is bubbling and the crust is a golden brown.
