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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
Companion recipe: Basic Pie Pastry
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.
nutrition information per serving
315 calories; 9g total fat; 0mg cholesterol; 74mg sodium; 58g carbohydrates; 2g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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