Strawberry Rhubarb Pie

 

Strawberry Rhubarb Pie, improved

3 1/2 cups rhubarb, in 1/2 inch thick slices

3 1/2 cups sliced strawberries

1/2 cup sugar

1/4 cup brown sugar

1 tablespoon lemon juice

1/4 teaspoon salt

1/4 cup tapioca

2 tablespoons butter, cut into small pieces

1 large egg yolk to blend with 1 teaspoon water

2 frozen pie crusts

Preheat oven to 400F

Stir rhubarb, strawberries, sugars, lemon juice, salt, and tapioca in a large bowl and mound into your bottom pie crust. Dot with butter.

Cover and pinch the two crusts together. Brush with egg glaze and bake for 20 minutes. Then reduce oven to 350F and bake another 25-30 minutes.

 

This was seriously the best pie i've ever made. The tapioca gave the filling its nice gel texture and the egg wash crisped and shined the crust to the point of looking made from scratch.