Strawberry Rhubarb Pie Without Tapioca Or Cornstarch
There's nothing quite like a fresh, homemade pie on a warm summer day. And when it comes to fruity pies, strawberry rhubarb is a classic favorite. However, many recipes call for tapioca or cornstarch to thicken the filling, which can be a problem for those with dietary restrictions or simply don't have those ingredients on hand. But fear not, because we've got a recipe for a delicious strawberry rhubarb pie without tapioca or cornstarch that's sure to satisfy your craving.
Ingredients:
- 1 double-crust pie crust recipe (homemade or store-bought)
- 3 cups fresh rhubarb, chopped into 1/2-inch pieces
- 3 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter, cut into small pieces
- 1 egg yolk
- 1 tablespoon heavy cream
Instructions:
- Preheat your oven to 400°F.
- Roll out one of the pie crusts and fit it into a 9-inch pie dish. Trim the edges and set aside.
- In a large bowl, combine the rhubarb, strawberries, sugar, flour, salt, and lemon juice. Stir until well combined.
- Pour the filling into the prepared pie crust and dot the top with the butter.
- Roll out the second pie crust and cut it into strips. Arrange the strips over the filling in a lattice pattern. Trim the edges and crimp them together with the bottom crust.
- In a small bowl, whisk together the egg yolk and heavy cream. Brush the mixture over the top of the pie.
- Bake the pie for 20 minutes, then reduce the oven temperature to 350°F and continue baking for an additional 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove the pie from the oven and let it cool on a wire rack for at least an hour before serving.
Tips for Making the Perfect Strawberry Rhubarb Pie:
- Make sure to use fresh, ripe fruit for the best flavor and texture.
- If you don't have a 9-inch pie dish, you can use a different size, but you may need to adjust the baking time accordingly.
- If you don't have heavy cream, you can use milk or half-and-half instead.
- If you want to make the pie even more special, you can add a sprinkle of cinnamon or nutmeg to the filling, or brush the crust with a mixture of melted butter and cinnamon sugar before baking.
Conclusion:
This strawberry rhubarb pie without tapioca or cornstarch is sure to be a hit with your family and friends. It's easy to make, delicious, and a great way to use up any excess fruit you have on hand. So why not give it a try today?