Strawberry Rhubarb Pie

Use the doubled recipe for Pie Crust before you start prepping your fruit to get your crust chilling.

you'll need:
6-10 stalks of rhubarb 
a pint or more of strawberries 
3-4 tablespoons of tapioca flour (or plain flour) 
at least 3/4 cup of sugar

Slice rhubarb & strawberries (or skip the strawberries & chop up more rhubarb for straight up rhubarb pie). Blend in 3-4 tablespoons of tapioca flour (or plain flour) to add thickness. Add at least 3/4 cup of sugar -- if you're making rhubarb pie, go with at least a cup of sugar. This will still be tart -- I like my pie tart & served with ice cream for sweetness. You might want to use more sugar. I use a blend of brown & white sugars or sucanat.

Let the fruit filling sit at room temperature for half an hour or so, mixing it up a few times so that it's well blended & a saucy liquid develops.

Pour fruit filling into your crust. It should be about level with the top of your pie pan -- it will cook down a bit but you don't want to pile it as high as an apple pie because it will get too juicy & overflow.

Top it with a second crust into which you have poked some holes or cut some cute designs.

Bake at 350°F until you see the bubbles coming up through your holes (45 minutes to an hour). This one will be juicy -- put a baking tray underneath to catch the drippings.

Allow to cool, then cut & serve with ice cream.

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