- top and bottom prepared crust (use your favorite crust recipe)
- For the pie filling:
- 2 1/2 cups chopped rhubarb–the reddest ones you can find
- 2 1/2 cups strawberries–sliced
- 1 1/2 cups sugar
- 3 tablespoons quick-cooking tapioca
- 1 tablespoon all-purpose flour
- 3/4 teaspoon lemon juice
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 stick butter–sliced
- 1 egg white beaten with 1 teaspoon water
- Mix all pie filling ingredients then place in prepared crust.
- You can use a solid top with slits for steam or make a pretty lattice top. Either way, seal and crimp the edges to keep all the filling from spilling out.
You will need to place a loose collar of foil around the edges of the crust to keep them from getting too dark. Be sure to grease or spray the foil so it doesn’t stick. Remove it for the last 15 minutes of cooking.
Grandma always told me to bake fruit pies in a high oven for 15 minutes then reduce the heat. So start this one at 425 degrees for 15 minutes then reduce to 375 until it’s done (about 50 more minutes or so.) It will be watery until it cools completely.
We love it with some vanilla ice cream on top.