strawberry rhubarb pie

Today I made the most amazing summer pie. Just amazing!! We shared it with friends so unfortunately there isn't much left.

For the crust, I used the Cooks Illustrated Single Fool Proof pie crust. If you don't have the book, you can find the recipe here.

Don't cook the crust, lay into a 9 or 10" pie plate. Trim excess crust and crimp edge.

Filling

• 3 cups rhubarb, chopped
• 3 cups strawberries, sliced
• 1 cup sugar
• 3 Tbl ground tapioca
• 1/2 tsp cardamom
• 1/4 tsp ginger
• pinch of salt

Crumb Topping

• 1/4 cup unsalted butter
• 2/3 cup all purpose flour
• 1/2 cup sugar
• pinch of salt

Directions

1. Make the pie crust. 
2. Take half of the strawberries and half of the rhubarb and put into a pan on the stove. Cook down for about 8 minutes and mash with a potato masher. When completed, mix the cooked fruit and raw fruit. Add the rest of the filling ingredients and mix.
3. Make the crumb topping. In a small saucepan, brown the butter. In a small bowl mix the flour, sugar, and salt together. Pour the browned butter over the flour mixture and stir together. Sprinkle the crumb topping over the pie filling. 
4. Bake the pie at 400F for 20 minutes, then lower the temperature to 350F and continue baking for another 40 minutes, until the bubbles. The pie may leak, so place a baking sheet underneath the pie plate to avoid a messy oven. 
5. Let the pie chill completely before serving (at least 3 hours).

Serve with vanilla custard and enjoy with the people you love.