June 9 is National Strawberry Rhubarb Pie Day. What better way to celebrate the onset of summer than to make this sweet and tangy treat. The origin of the pie goes back to the early 1800's, some 30 years after Benjamin Franklin introduced the East Coast to rhubarb. Few people realize that rhubarb is actually a vegetable, but with a little sugar, it pairs perfectly with strawberries, which are in season and ready for picking.
- 2 1/2 cups chopped red rhubarb, fresh
- 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
- 1 cups sugar
- 2 tablespoons minute tapioca
- 1 tablespoon all-purpose flour
- 1/2 teaspoon grated orange zest
- Unbaked pastry for two crust 9 inch pie
- Preheat oven to 400 degree F. Mix the rhubarb, strawberries, sugar, tapioca, flour and zest. Mix well in a large bowl. Let stand for 10 mins.
- Pour out into chilled crust. Dot the top of the filling with the butter. Top with the pastry, trim and crimp the top and bottom edges together. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.