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.
Tapioca flour can be purchased in Oriental speciality shops or online.
This pie is FANTASTIC! The orange is a wonderful addition...just adds a hint of additional flavor. I followed the recipe except I used a 350 degree oven and cooked the pie for 70 minutes. The crust edges never burned. I will definitely make this again...I think next time for something different I will use my kutchen topping instead of a double crust...which is 1/4 cup melted butter...1 cup sugar and 1/2 cup flour mixed together and sprinkled on top. Definitely FIVE STARS! - 14 May 2010 (Review from Allrecipes US | Canada)
Sounded so good; I had to try this pie. I used frozen strawberries instead, and made 1 pie. My wife was amazed that I could do this. Made me happy and we loved it. - 29 Apr 2010 (Review from Allrecipes US | Canada)
I followed the recipe exactly the way it is and it turned out great! This was my first time making a strawberry Rhubarb pie and I'm sure I will be making this again. - 17 May 2010 (Review from Allrecipes US | Canada)