About this recipe:A delicious alternative to the traditional apple pie. Shortcrust pastry encases a thickened filling of strawberries, rhubarb and orange zest. Serve with sweetened whipped cream or ice cream, if desired.
1 (450g) pack ready-rolled shortcrust pastry
300g caster sugar
1/4 teaspoon salt
1/2 teaspoon grated orange zest
4 tablespoons tapioca flour
1/4 teaspoon ground nutmeg
500g rhubarb, cut into 1.25cm pieces
325g fresh strawberries, quartered
4 tablespoons fresh orange juice
30g butter, cut into small chunks
1 tablespoon milk
1 tablespoon caster sugar
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Preheat oven to 200 C / Gas 6. Line a 26cm pie tin with one sheet of pastry. Refrigerate the other sheet of pastry until needed.
Stir the 300g of sugar, salt, orange zest, tapioca and nutmeg together in a bowl until well blended. Gently stir in the rhubarb, strawberries and orange juice, taking care not to crush the strawberries; pour into the pastry lined tin. Dot the filling with butter pieces. Top with the second sheet of pastry.
Crimp the edges of the top and bottom pastry together to seal. Brush the pie with milk and sprinkle with 1 tablespoon of sugar. Cut several vent holes in the top of the pie.
Bake in the preheated oven until the filling is thickened and bubbling and the pastry has browned, 40 to 50 minutes. Check after 30 minutes of baking time; if the edges of the pastry are browning too quickly, cover them with strips of foil. Cool the pie before serving.
Tapioca flour can be purchased in Oriental speciality shops or online.