RHU-barb! Eeeee-ow! You pucker up just thinking about it, like biting into a lemon. Is it a fruit or vegetable? It looks like red celery but when mixed with berries and enough sugar, it’s delectable. Say it with an attitude, RHU-barb, because it literally means from the Barbarian, “Rha.” Rhubarbs, like apples, hold moisture well in recipes. As it does in this easy to make pie recipe.
Heat oven to 400 F.
In a large bowl, mix strawberries, rhubarb and lemon juice. Set aside.
In a medium bowl, mix sugars, flour, tapioca, eggs, extract, salt and cinnamon. Stir this into the fruit mixture and set aside for 15 minutes.
Using your favorite Pioneer Woman pie crust recipe or 2 ready-made refrigerated ones out of the box, place 1 pie crust into an ungreased 10-inch pie plate. (I use my Dutch apple pie pan.) Press the crust firmly against the side and bottom of the plate.
Spoon filling into the crust-lined pie plate. Top with the second crust. Wrap excess top crust under the bottom crust. Seal using a flute design. Use a knife to cut a few slits in the top crust.
Place a cookie sheet on the lower oven rack to catch any spillover. (I used a 9-inch pie plate and it wasn’t large enough. I made a big mess in the bottom of the oven.)
Bake it for 15-20 minutes until crust begins to brown. Reduce oven temperature to 350 F. Bake 40 to 50 minutes longer until crust is a golden brown.
Serve warm with Gammy’s Banilla Homemade Ice Cream! (See my TastyKitchen recipe box for the ice cream recipe.)
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Amazing pie! Served hot with cold vanilla ice cream – good luck not eating the whole dish!
I couldn’t find tapioca so I used corn starch instead, but that was the only substitute. Farm fresh strawberries and rhubarb and a great pie crust; this was a BIG hit with my friends! Thank you so much for submitting it.
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Jo on 3.4.2014
Based on another user’s comment I also used cornstarch in place of tapioca. I also forgot to add in the flour. I had way to much filling and ended up throwing some of it away – what a waste. But this pie was delish! I don’t think I even noticed the absence of the flour taste-wise. Adding this to my summer dessert list for sure.