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Sugar-crusted Strawberry-Rhubarb Pie

Source: Cooking at a Glance - Pies & Pastries
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  2 Hours 25 Minutes
  Makes 8 servings
Many cooks prefer tapioca to flour or cornstarch for baking pies because tapioca creates a clear, juicy pie filling that won’t become watery if frozen.
1 1/4 cups sugar
3 tablespoons quick-cooking tapioca
3 cups strawberries, sliced
2 cups fresh or frozen unsweetened sliced rhubarb
1/2 teaspoon finely shredded orange peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
12 small sugar cubes, or 1/4 cup sanding or pearl sugar
Pastry for Double-Crust Pie
Other necessary recipes:
Basic Pie Pastry
Sugar-crusted Strawberry-Rhubarb Pie Recipe at
In a large mixing bowl combine sugar and tapioca. Add strawberries, rhubarb, orange peel, cinnamon, and nutmeg. Toss gently till fruit is coated. Let mixture stand about 15 minutes, or till a syrup forms, stirring occasionally.

Meanwhile, coarsely crush sugar cubes if using; set aside. Prepare and roll out pastry as directed. Line a 9-inch pie plate with half of pastry. Stir fruit mixture; transfer to pastry-lined pie plate; trim pastry even with rim. Cut slits in top crust. Place crust on filling. Trim, seal, and crimp edge of pastry. Brush top crust with water; sprinkle with crushed sugar cubes or sanding or pearl sugar.

To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 375 degrees F oven for 25 minutes. Remove foil and bake for 20-25 minutes more, or till top is golden. Cool on a rack.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Strawberry Desserts
 Strawberry Sweet Tooth
 Strawberry Rhubarb Desserts
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 315
Sodium: 74mg
Fiber: 2g
Carbohydrates, Total: 58g
Protein: 2g
% Cal. from Fat: 26%
Fat. Total: 9g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Priscilla, CA Reviewed: 05/05/2011
This was easy to prepare and everyone loved it. Even the skeptics who are not big rhubarb fans! Excellent!
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