When early summer rolls around, every Amish garden has rhubarb along the fence line and strawberries ripening in the patch — together, they make one of the best pies there is.
Ingredients
- Pie crust, top and bottom (or lattice)
- 4 cups strawberries, 2 cups rhubarb, chopped (2:1 ratio)
- Juice of 1 lemon, pinch of cardamom
- 1 cup sugar, 3 tablespoons instant tapioca
Method
- Toss fruit with lemon juice, cardamom, sugar, and tapioca. Let sit 30 minutes so the tapioca absorbs excess juice.
- Pour into the bottom crust and top with a lattice crust.
- Bake at 400°F until the crust is golden and juices bubble through the lattice, about 45 to 50 minutes.
The instant tapioca is the trick that keeps this from turning watery — don’t skip the 30-minute rest.
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