I’ve made this about six times this summer, which I guess might be an indication of how good it is, and so I’ll share the recipe. Feel free to swap out the strawberries for blueberries, raspberries, or plums, cherries, or peaches. Let me know how it works out! It’s good, too, made entirely with rhubarb- use 5 cups. Both rhubarb and strawberries can be stored in the freezer in the amounts needed for this pie. Won’t it be great to have this in January?
There’s a little starter thing I do with the tapioca, having had it not dissolve a time or two. And given the price of honey these days, it’s ok to use half honey and half raw organic sugar, or another sweetener of your choice. The pie will leak some filling as it bakes, so be sure to use the cookie sheet as indicated below.
Whole wheat pie crust dough for a 9” double crust pie
2-1/2 cups of rhubarb stalks, cut into 1/2” - 1” pieces
2-1/2 cups fresh or frozen strawberries, halved
1 cup of honey
1/4 cup organic small pearl tapioca
1. Place the tapioca into a small dish and drizzle with 2 tbsp of hot tap water. Allow to sit for about 15 minutes, or until the tapioca softens.
2. Place the rhubarb, strawberries, soaked tapioca, and honey into a large bowl, and mix. Allow to sit for about ten minutes, stirring once or twice.
3. Preheat oven to 375 degrees. Roll out half of the pie dough. Fit the rolled dough into a 9” pie plate, and trim the edges so the dough overhangs the plate about 1/2”. Roll out the other half of the dough.
4. Pour the fruit mixture into the bottom pie crust. Fit the remaining rolled dough over the top, and trim the top even with the bottom. Work around the edge with your fingers to roll the edges of the dough under, then crimp the edge to seal it as well as possible. Cut slits in the top crust to let steam escape. Place a cookie sheet on the bottom rack of the oven. Place the pie into the oven on the middle rack centered above the cookie sheet. Bake for 1 hour until the top crust is browned and the filling is bubbly. Cool completely. -jmm