Prep Time: 15 min.

Cook Time: 1 hr 15 min.

Yield: 1 pie


Pie Filling

2 cups of rhubarb, outer, stringy layer removed completely, and chopped into ½" chunks

4 cups of fresh strawberries, hulled and halved if they are small, quartered if they're large

¾ cup granulated sugar

¼ cup brown sugar

4 tablespoons minute tapioca

¼ cup orange juice

2 tablespoons butter, cubed small

1 egg white beaten with 1 teaspoon of water

Large granule sugar

Use Pillsbury ready-made piecrusts


Preheat the oven to 400 degrees. Combine the rhubarb, strawberries, sugars, tapioca and orange juice in a large bowl. Set aside.

Place prepared piecrust in a 9-inch pie dish. Pour the strawberry rhubarb filling into the piecrust. Dot the top of the pie mixture with the cubed butter. Brush edges of piecrust with egg white wash. Place the other piece of dough over filling. Crimp to seal edges and cut decorative slits into the top of the piecrust.

Brush with egg white wash. Cover the crust with aluminum foil. Place on the middle rack of the oven. This pie may bubble over, so take care to use a sheet of aluminum foil under it to catch drips. Bake at 400 degrees F for 50 minutes, or until the pie is golden brown and juices are bubbling. Remove foil last 10 minutes to brown edges if needed. Remove from oven and immediately sprinkle liberally with sugar.

Cool on a wire rack for 90 minutes to 2 hours. Serve with fresh whipped cream or vanilla ice cream!



Fresh Strawberry Rhubarb Pie

The combination of fresh Maine rhubarb & strawberries is a fruity match made in heaven. The sweetness of the strawberries balances out the bitterness of the rhubarb, and they both break down quite a bit in the pie so it almost becomes one beautiful, mostly sweet, a little tart, pink pie. Basically, it’s everything wonderful about a Maine summer in a pie.