Strawberry-Rhubarb Pie
Ingredients:
| 2 | pie crusts |
| 1½ | cups sugar |
| 3 | tablespoons tapioca starch |
| 2 | tablespoons flour |
| 1 | pound (about 3 cups) rhubarb, sliced |
| 1 | pound (about 3 cups) strawberries, halved |
| 2 | teaspoons lemon juice |
| 1 | teaspoon lemon zest |
| ½ | teaspoon cinnamon |
| ¼ | teaspoon rosemary, ground |
| 1 | teaspoon vanilla extract |
| 3 | tablespoons butter, cubed small |
| coarse sugar for sprinkling | |
If using frozen rhubarb, let it thaw first, then drain. In a large bowl, stir together sugar, tapioca starch, and flour. Stir in the rhubarb and strawberries, lemon juice, and lemon zest. Mix in the cinnamon, rosemary, and vanilla. Let rest 10 minutes while rolling out pie dough. (The fruit will release a lot of juice, so don’t let sit too long.)
Preheat oven to 425° F. Place a crust in a 9‑inch pie plate. Scoop fruit into the crust leaving the juice behind. Dot with butter cubes. Make a lattice or decorative topping with second crust. Brush with milk or egg wash, and sprinkle with coarse sugar.
Bake the pie at 425° F for 20 minutes. Reduce heat to 375° F, and continue to bake for 35 to 40 minutes. Cover crust with foil after 30 minutes if it’s getting too brown. Cool completely before serving.