1 cup of sugar (for a 9″ deep dish pie pan- adjust up or down if you are using a larger or smaller pie pan)
A small squeeze of lemon
⅓ teaspoon salt
a pinch or grating of fresh nutmeg
2 tablespoons quick cooking tapioca
¼ cup flour
1 egg white + 1 tablespoon water mixed together
extra sugar for sprinkling
In your pie pan, mix 1 part strawberries and 2 parts rhubarb together so that it comes to about ½ inch below the top of the pie pan.
Pour the fruit in to a medium sized bowl and rinse and wipe dry the pie pan you used to measure the fruit and set in the fridge to chill the pan.
Add the sugar, a small squeeze of lemon, nutmeg, tapioca and flour to the bowl of fruit and mix with a spoon until the fruit (frozen or fresh) is coated with the other ingredients.
Roll out the bottom dough and place it in the pie pan.
Spoon in the fruit filling.
Roll out the upper crust and place it on top of the fruit filling.
Crimp the edges and with a knife cut some vents on top.
You may also choose to make a lattice crust. (Here’s a nifty video of me showing you how to do it!)
With a pastry brush, lightly spread over some of the egg white wash (you can save the rest for a day or two covered in the fridge for more pies).
Sprinkle evenly with about 2 teaspoons of sugar.
Place in a preheated 425F oven for 20 minutes, turn oven down to 375 and bake for an additional 40 minutes.
I treat frozen fruit just exactly the same as fresh, so don’t overfill your pie pan, stay about ½” below the rim with the filling, and don’t thaw the fruit. Here is the link to the Art of the Pie Crust: http://artofthepie.com/1/
Recipe by Art of the Pie® at http://artofthepie.com/strawberry_rhubarb_pie_recipe/