This pie perfectly balances the tart rhubarb with the sweet strawberries and peaches. Use my recipe for a super tender and flaky crust.
Keyword: rhubarb pie, strawberry rhubarb pie, summer pie
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9-inch pie plate
6 tbspinstant tapioca
Dice Rhubarb, peal and slice peaches, cut up strawberries.
Mix fruit together in a large bowl.
Add instant tapioca to sugar and stir to combine.
Add sugar to fruit, stir to mix, let sit while roll out the piecrust.
Place 1 piecrust in pie plate and add fruit mixture trim edges so have only 1 inch of overhang.
Dot with the tbsp of butter cut into little pieces.
Place 2nd piecrust over the filling and crimp the edges - cutting off excess pie crust.
Brush with egg wash and sprinkle with sparkling sugar.
Rest pie in fridge for 30 minutes while oven is heating. This lets the tapioca hydrate before baking. Also cools the crust for a flakier crust.
Heat oven to 400 degrees.
Line a sheet baking pan with aluminum foil and place on the shelf below the pie to prevent any spill over of the filling from burning onto the bottom of the oven.
Bake 425 degrees for 15 minutes.
Cover the edges with a pie shield or aluminum foil - to prevent over-browning of the edges.
Turn oven down to 350 degrees and bake for 35 - 40 minutes more until hot and bubbly in the middle. If you use cornstarch or flour as a thickener it is very important to bake until the center is bubbly. If you don't, you will have a cloudy unpleasant-tasting center.
Check pie after about 30 minutes and cover loosely with foil if top crust is getting over cooked.
Let pie cool on a cooling rack to room temperature or chill before serving.
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