For the crust, I used the Cooks Illustrated Single Fool Proof pie crust. If you don’t have the book, you can find the recipe here.
Don’t cook the crust, lay into a 9 or 10″ pie plate. Trim excess crust and crimp edge.
Filling
- 3 cups rhubarb, chopped
- 3 cups strawberries, sliced
- 1 cup sugar
- 3 Tbl ground tapioca
- 1/2 tsp cardamom
- 1/4 tsp ginger
- pinch of salt
Crumb Topping
- 1/4 cup unsalted butter
- 2/3 cup all purpose flour
- 1/2 cup sugar
- pinch of salt
Directions
- Make the pie crust.
- Take half of the strawberries and half of the rhubarb and put into a pan on the stove. Cook down for about 8 minutes and mash with a potato masher. When completed, mix the cooked fruit and raw fruit. Add the rest of the filling ingredients and mix.
- Make the crumb topping. In a small saucepan, brown the butter. In a small bowl mix the flour, sugar, and salt together. Pour the browned butter over the flour mixture and stir together. Sprinkle the crumb topping over the pie filling.
- Bake the pie at 400F for 20 minutes, then lower the temperature to 350F and continue baking for another 40 minutes, until the bubbles. The pie may leak, so place a baking sheet underneath the pie plate to avoid a messy oven.
- Let the pie chill completely before serving (at least 3 hours).
Serve with vanilla ice cream and enjoy with the ones you love.
Erika LaPean 