Strawberry or Raspberry Rhubarb Pie Filling
Rhubarb! We grow it at the bakery, and customers and friends bring their harvest to trade for bakery credit. We spend a lot of time processing it and turning it into pies. It is a core product of summer at Pagosa Baking Company.
We’ve had lots of requests for the recipe, particularly from travelers who want to recreate it at home. We use tapioca flour as the thickening agent, and a tiny bit of nutmeg for seasoning. You can choose to leave it out, or substitute with your favorite spice.
You can freeze your prepared and unbaked pie to bake fresh at a later date. It bakes beautifully from frozen.
Enjoy!
Kathy
- Prep Time: 20m
- Cook Time: 1h 10m
- Serves: 6
- Yield: 1 whole pie
- Category: Please click on the Recipe title to see the entire recipe details.
Ingredients
- 10 ounces strawberries (quarter if large) or raspberries (use fresh or frozen)
- 10 ounces rhubarb, sliced 1/4 to 1/2 inch (use fresh or frozen)
- 8 1/2 ounces granulated sugar
- 1 1/2 ounces tapioca flour
- 1 pinch salt
- 1 pinch nutmeg
- 1 pastry lined 9" pie shell
- 1 pastry circle to top pie
Instructions
- Preheat oven to 350°. Toss all filling ingredients together. Scoop the filling into a pastry lined 9" pie tin. Top with a 2nd crust, seal and crimp the top crust to the bottom crust. Cut a few decorative slashes to vent the pie. At this point you can freeze the whole pie to bake later. You can bake the pie directly from the freezer.
- Brush the top with milk and sprinkle with sugar for a pretty browned look. Place the pie plate on a baking sheet. Bake the pie for about 80 minutes, till you can see the filling bubble through the vent. Let cool to room temperature before serving.
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