Seriously, though, whodathunk something so sweet
would “get along” so well with something so…
You’ll need enough crust for a double-crust pie. Use your own favorite crust recipe, or use a store-bought crust. I have a personal favorite crust recipe posted in this same blog under the heading of “Pie Crust”…it makes enough for FOUR single crusts and can be found at:
Before putting the crust into your pie plate, prepare the fruit filling and set aside.
- 1 pound fresh strawberries, thickly sliced (chunks are good, too)
- 3 cups thinly sliced fresh rhubarb
- 1 and 1/2 cups granulated sugar
- 6 Tablespoons quick-cooking tapioca
Place a single crust into 9″ pie plate, leaving a little hanging over the edge.
Dump fruit filling into the crust.
Dot the top of the fruit with little dabs of butter, like this…
Cover the top of the fruit with whatever kind of crust top you like– lattice, or solid, etc. OR, … if you have a favorite “cheater/lazy” kind of crust cutter, you can use that. My favorite “cheater crust cutters” are shown in this blog and can be found at: http://onysentot.com/search/label/GADGETS%20I%20LIKE
If you choose to use a more solid kind of crust, make sure you cut ample “vent holes” in it.
Preheat panggangan to 375-degrees (F) and bake for about 50-60 minutes (the filling will be boiling/bubbling). BUT!, after the first 30 minutes, check pie occasionally and cover edges of crust with foil, if necessary, to prevent excess browning.
Since this pie is a “bubbler/boiler” kind, it can make a mess in your panggangan if you don’t place something underneath it– I have a removable wipe-off kind of Teflon liner in the bottom of my panggangan to catch things like that, but I’d certainly put foil on a shelf BELOW the pie if I didn’t.
Scroll down to see another recipe for RHUBARB-STRAWBERRY PIE– the one I named #1– it calls for CORN STARCH AS THE THICKENER. Source Recipe: http://milkmaidrecipebox.blogspot.com