Mom's Famous Strawberry Rhubarb Pie
The best strawberry rhubarb pie you will ever eat. End of story.
- 1 1/2 cups sugar
- 3 tablespoons quick cooking tapioca
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 pound rhubarb cut in 1/2 inch pieces about 3 cups
- 1 cup sliced fresh strawberries
- 1 tablespoon butter
- 1 double batch of perfect flaky pie crust
- 1 egg for eggwash
- coarse sugar
Combine first 4 ingredients. Add rhubarb and strawberries; mix to coat fruit. Let stand about 20 minutes.
Turn into pastry-lined 9-inch pie plate. Dot with butter. Adjust lattice top, seal. Brush with egg wash and dust with coarse sugar.
Bake at 400 degrees for 35 to 40 minutes until bubbling and crust is cooked through.
Serve with vanilla ice cream.
Serving: 1g | Calories: 299kcal | Carbohydrates: 56g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 179mg | Fiber: 2g | Sugar: 41g