Strawberry Rhubarb Pie With Frozen Fruit And Tapioca
Strawberry rhubarb pie is a classic dessert that combines the sweetness of strawberries with the tartness of rhubarb. Adding frozen fruit and tapioca to the filling gives the pie a unique texture and flavor. In this article, we will provide a step-by-step guide to making a delicious strawberry rhubarb pie with frozen fruit and tapioca.
Ingredients:
- 1 pound frozen strawberries
- 1 pound frozen rhubarb
- 1/2 cup quick-cooking tapioca
- 1 1/2 cups granulated sugar
- 1/4 cup unsalted butter, cut into pieces
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 pie crusts (homemade or store-bought)
- 1 egg white, beaten
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the frozen strawberries, frozen rhubarb, quick-cooking tapioca, granulated sugar, unsalted butter, all-purpose flour, vanilla extract, ground cinnamon, and salt. Mix well.
- Roll out one of the pie crusts and place it in a 9-inch (23 cm) pie dish.
- Pour the strawberry rhubarb filling into the pie crust.
- Roll out the second pie crust and cut it into strips. Use the strips to create a lattice pattern over the top of the filling.
- Brush the lattice with the beaten egg white.
- Bake the pie for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool for at least 30 minutes before serving.
Why Use Frozen Fruit and Tapioca?
Using frozen fruit in your pie filling can be a great time-saver. You don't have to worry about washing, peeling, and chopping fresh fruit. Frozen fruit is also available year-round, so you can make this pie anytime you want.
Tapioca is a starch that is extracted from cassava roots. It is commonly used as a thickener in pies and other desserts. Tapioca has a unique texture that gives pies a chewy, gummy texture. It also helps to thicken the filling and prevent it from becoming too runny.
Tips for Making the Perfect Strawberry Rhubarb Pie
- Make sure your pie crusts are chilled before rolling them out. This will make them easier to work with and will prevent them from shrinking during baking.
- Use a sharp knife or a pizza cutter to cut the lattice strips for the top crust. This will give you clean, even lines.
- Brush the lattice with beaten egg white to give it a shiny, golden brown finish.
- Allow the pie to cool for at least 30 minutes before serving. This will give the filling time to set and will prevent it from spilling out when you cut into the pie.
Conclusion
Strawberry rhubarb pie with frozen fruit and tapioca is a delicious and unique twist on a classic dessert. With its sweet and tart filling and chewy, gummy texture, this pie is sure to be a hit with your family and friends. Follow our step-by-step guide and tips for making the perfect pie, and enjoy this tasty treat anytime of the year!