Real quick, before strawberry season is over, let’s make a pie!
The other day when I saw a photo of one of Rachel’s crumb-topped strawberry rhubarb pies, I suddenly just had to have a strawberry rhubarb pie of my own. Thankfully, I still had a couple parbaked crusts in the freezer from my pie crust videos (Part 1 is up, and Parts II and III are in production, which is just a fancy way to say “I’m editing my eyeballs out”), so I baked one up. (It was freezing cold that day, so I spent the whole afternoon running the oven — pie, sweet potatoes, a gratin, beets — in hopes of getting some feeling back into my fingers and toes. It worked, but only a little.)
Strawberry Rhubarb Pie
2-3 cups chopped rhubarb
2-3 cups strawberries (halve, or quarter, the large ones)
1 rounded tablespoon granulated tapioca
½ cup sugar
1 parbaked butter pie crust
1 recipe crumbs (see below)
Toss the rhubarb, strawberries, tapioca, and sugar together and let sit for about 30 minutes so the tapioca softens a little. Put the filling in the parbaked pie shell, top with crumbs, and bake at 375 degrees for about 45 minutes or until the filling is bubbling in the center and crumbs are brown. Cool, and store at room temp; I keep our pies in the jelly cupboard. Serve with vanilla ice cream. (I like to briefly reheat my pie; my husband likes his unheated.)
for the crumbs
¾ cup all-purpose flour
½ cup brown sugar
¼ teaspoon salt
5 tablespoons butter
Cut the butter into the dry ingredients — I use my fingers — and pile on top of the pie prior to baking.
This same time, years previous: sugar-crusted popovers, the quotidian (5.25.20), a few fun things, in which we didn’t need the gun, the hard part, the quotidian (5.26.14), down to the river to play, sunshine.