Spring Strawberry Rhubarb Pie

Spring Strawberry Rhubarb Pie

A delightful spring pie featuring a delicious blend of tart rhubarb and sweet strawberries, encased in a flaky pastry crust.

Ingredients

• 2 cups rhubarb
• 2 cups strawberries
• 1.5 cups sugar
• 2 tablespoons tapioca
• 1 teaspoon orange zest
• 2 units pastry crust
• 1 tablespoon milk

Method

1. Preheat your oven to 400°F (205°C).
2. Line a 9-inch pie dish with a layer of pastry crust and set it aside.
3. In a bowl, mix the chopped rhubarb and sliced strawberries with 1 ½ cups of sugar, tapioca, and a touch of orange zest until well combined, then pour the mixture into the prepared crust.
4. On a floured surface, roll out the second pastry crust and place it over the fruit filling. Crimp the edges to seal and brush the top with milk, then sprinkle with 1 tablespoon of sugar.
5. Bake in the preheated oven for 10 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 35 minutes.