Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
2cdiced rhubarb
3cstrawberrieshalved or quartered
1cbrown sugar
3tbspinstant tapioca pearls
1tbspbalsamic vinegar
¼tspsalt
3tbspbutter
1double pie crust
1tbspmilk
Demerara sugar
Instructions
Prepare the Fruit
Cut off the ends of the rhubarb. Slice in half if very thick and dice into small pieces. Halve or quarter the strawberries. Place the fruit in a bowl and toss with sugar, tapioca, salt and balsamic vinegar. Set aside for at least 15 minutes to macerate, stirring once or twice as it does.
Preheat the oven to 425 degrees and remove your pie crusts from the refrigerator to soften a little.
Assemble the Pie.
When the fruit is ready, assemble the pie. Roll out the bottom crust to fit a 12” pie plate. Place the pastry in the pie plate and pour in the fruit. Make sure to scrape the bowl to include all of the juices.
Cut 3 tablespoons of butter into small pieces and scatter the pieces on top of the fruit in the pie.
Finish the pie with a lattice top crust or a whole crust, as desired. Brush the milk over the top crust and sprinkle with demerara sugar.
Place the pie on a baking sheet and bake in the center of the oven at 425 degrees for 15 minutes. Then turn the oven down to 350 degrees and continue baking for 40 minutes or until the pie is browned and the fruit juices are bubbling .
Cool before serving.
Recipe Notes
Note: This pie works equallywell with a homemade crust or a purchased ready-to-roll crust. You can find instruction on making a lattice top on my blog here