Strawberry Rhubarb Pie

By JimnShel1

Ingredients

• Crumb Topping:
• 3 cups sliced strawberries
• 3 cups sliced rhubarb
• 1 1/2 cups white sugar
• 1/4 cup instant tapioca
• 1 squeeze fresh lemon juice
• 1 recipe pastry for a 9 inch double crust pie
• 2 tablespoons butter, cut into small pieces
• 1/4 cup butter
• 1/4 cup brown sugar
• 1/2 cup flour.

Preparation

Step 1

Preheat oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet.

Mix the strawberries, rhubarb, sugar, tapioca, and lemon juice in a bowl, and let stand for 15 minutes, stirring occasionally. Fit a pie crust into a 9-inch pie dish; pour the filling into the bottom crust. Scatter pieces of butter over the filling, and place the top crust onto the pie. Press the edges together and crimp with a fork to seal. Cut several slits into the top crust with a sharp knife.

Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.