It's a deep dish strawberry rhubarb pie! And it's all mine! When I have more time I'll have to download the recipe along with the adjustments I made. I've GOT to get me a rhubarb plant. This stuff was good.
RECIPE INGREDIENTS*
1 1/4 cups sugar
3 tablespoons quick-cooking tapioca
3 cups strawberries, sliced
2 cups fresh or frozen unsweetened sliced rhubarb
1/2 teaspoon finely shredded orange peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
12 small sugar cubes, or 1/4 cup sanding or pearl sugar
Pastry for Double-Crust Pie
DIRECTIONS
In a large mixing bowl combine sugar and tapioca. Add strawberries, rhubarb, orange peel, cinnamon, and nutmeg. Toss gently till fruit is coated. Let mixture stand about 15 minutes, or till a syrup forms, stirring occasionally.
Meanwhile, coarsely crush sugar cubes if using; set aside. Prepare and roll out pastry as directed. Line a 9-inch pie plate with half of pastry. Stir fruit mixture; transfer to pastry-lined pie plate; trim pastry even with rim. Cut slits in top crust. Place crust on filling. Trim, seal, and crimp edge of pastry. Brush top crust with water; sprinkle with crushed sugar cubes or sanding or pearl sugar.
To prevent over browning, cover edge of pie with foil. Bake in a preheated 375 degrees F oven for 25 minutes. Remove foil and bake for 20-25 minutes more, or till top is golden. Cool on a rack.
*I didn't use cinnamon, nutmeg, and orange peel. I also added about an extra cup rhubarb and a pinch of salt. The pie pan I used was larger than your average pie pan. I also used frozen strawberries.
