strawberry rhubarb pie

By barbell

cal per 1/8 pie-630
carbs -87
fat - 4.5

Ingredients

• pie crusts-2
• 4 cups 1/2 inch thick sliced rhubard
• 1 lb strawberries, hulled and sliced 1/2 inch thick
• 1 1/2 cups plus 2 tbsp sugar
• 1/4 cup plus 1 1/2 tbsp quick cooking tapioca
• 2 tbsp fresh orange juice
• 1 tsp finely grated orange zest
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• 1/4 tsp salt
• 2 tbsp cold buitter ,cut into small pieces
• FOR GLAZE
• 1 large egg yolk

Preparation

Step 1

position rack in center of oven and heat oven to 375.. in a large bowl, combine rhubarb, strawberries, sugar, all the tapoca, oj, orange juice, cinnampn, cloves, allspice and salt. toss gently to mix well, then let sit for at least 10 mninutes and up to 30 minutes.
put one pie shell into bottom of 9 inch pyrex pie pan. pout fillig into pie shell and dot top with butter. in a small bowl beat the egg yolk with 1 tsp water. brush the edges of the pie shell with some of the glaze.
place second shell on top of pit. press edges of the dough together to seal the crust, trim the overhang to 1/2 inch and fold in under. flute or crimp the dough all around. brush top crust with remaining glaze. cut 4- 1 to 1/2 inch vents in the top of the crust.
set the pie on a foil lined rimmed baking sheet and bake until the pastry is golden brown and the fruit juices bubble thickly out of the pie, 70-80 inutes. transfer to a rack and let cool completely before serving, about 4 hours.