Total Time
2hrs 10mins
Prep 1 hr
Cook 1 hr 10 mins

Rhubarb and strawberries are a natural spring pairing.

Ingredients Nutrition

Directions

  1. Roll out and place pie pastry into a 9 ½ inch deep-dish pie pan; place in freezer for 15 minutes.
  2. Preheat oven to 400°.
  3. In a big bowl, combine rhubarb, sugar, lemon juice, and lemon zest; toss together; set aside for 10 minutes.
  4. Add in the strawberries and tapioca; toss well; scrape filling into the chilled pie shell; smooth top with your hands.
  5. Place pie on the center oven rack; bake for 30 minutes.
  6. Meanwhile, combine the flour, cornmeal, brown sugar, cinnamon, and salt in a food processor; pulse several times to mix.
  7. Scatter the butter over the top and pulse until the mixture resembles fine crumbs.
  8. Empty the crumbs into a bowl and rub between your fingers to make large, buttery crumbs; refrigerate until ready to use.
  9. Remove pie from oven; decrease temperature to 375°; carefully dump crumbs in the center of the pie, spreading them evenly over the surface with you hands.
  10. Tamp them down gently; return pie to oven, placing it so that the part that faced the back of the oven now faces forward; slide a foil-lined baking pan onto the rack below to catch any spills.
  11. Continue to bake 30-40 minutes until juices bubble thickly around the edge; if necessary, cover with loosely tented foil during the last 10 minutes to prevent overbrowning.
  12. Transfer pie to a wire rack; let cool for at least 1 hour before serving.

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