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Strawberry Rhubarb Pie

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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.

Details

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.

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