Strawberry-Rhubarb Pie

pie-before-bakingHere is another classic pie I made this weekend (and often). I used my basic gluten free pie shell recipe and two shells. This pie is tart and not very sweet, you can add sugar if you prefer a little more sweetness. I just noticed I haven’t posted my blackberry pie recipe either! I make a few of these from fresh picked berries here in North Vancouver in late August or September, its probably my favourite =)

Oven to 425 degrees

1-2     Pie Shells of your choice
Large bowl
3          cups Rhubarb, thinly sliced
2          cups Strawberries roughly chopped
1/2     cup Honey or sweetener of choice
1/4     cup Tapioca Powder
1           tablespoon Lemon Juice
1          teaspoon Lemon Zest

Combine all in a large mixing bowl then add to your pie shell. Cover with more dough and cut a hole in the top or crisscross or, simply leave open. Loosely cover with tin foil and bake at 425 degrees for 20 minutes then, reduce heat to 350 degrees, remove foil and bake another 30 minutes or until less filling is bubbling and crust golden. When using a gluten free crust I always egg wash the top in the last few minutes of baking to get a golden top. Allow pie to cool for half an hour or more before serving so it sets. You can always reheat it on a low temp covered in foil.

pieEnjoy =)

Advertisements

One response to “Strawberry-Rhubarb Pie

  1. I love strawberry rhubarb pie!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s