It’s spring, it’s April and here in Wisconsin we have just had 6 1/2” of snow. But, I know that rhubarb is just around the corner. This is my most favorite pie in the world! I'd be the most happiest person in the world if I had an acre of rhubarb and my own cranberry bog!! I am a simple person!! Real simple! This is my version of an old fashioned favorite.
| 1 recipe for double crust 9 1/2” deep-dish pie shell | 3 Tbs. Minute Tapioca |
| 4 cups diced rhubarb, 1/2" pieces | 1 tsp. cinnamon |
| 1 pint fresh ripe strawberries, stemmed, washed and cut in half |
1 egg, beaten |
| 1 2/3 cups sugar, unless you enjoy puckering | 1 tsp. vanilla |
| 3 Tbs. cornstarch | 2 Tbs. butter |
Have pastry for a double crust pie ready. Place one crust into a 9 1/2" or 10" pie plate. In a bowl, combine the rhubarb and strawberries. Toss gently to combine. In another bowl, combine the sugar, cornstarch, tapioca and cinnamon. Mix well. Put fruit in bowl and pour sugar mixture over. Pour on the beaten egg combined with vanilla. Mix gently and put in pie shell. Cut the butter into little pieces and distribute over the fruit. Place on top crust, flute edges with fingers or a fork. Cut a few vents in the top crust to let steam escape. Brush with some milk or cream and sprinkle on sugar. Bake in a 375F. oven for 45 - 55 minutes or until top is golden brown and the juices you see in the cut vents look thick and clear. You might want to put a jelly roll pan under this in case it bubbles over. I do windows but NOT OVENS!! Yield: one fat, juicy fantastic pie!!! Serve mine with vanilla ice cream please and yes, the pie should be slightly warm. Picky, picky, picky!!!