STRAWBERRY RHUBARB PIE

We like to toss the tapioca with the fruit, to help soften up the tapioca. I also have found that sprinkling a few tablespoonfuls of oats in the bottom of the pie shell absorbs some of the juices, keeping your bottom pie pastry from getting soggy. If strawberries arent yet in season, you can make this a rhubarb pie. Simply use 6 cups of diced rhubarb and add an extra cup of sugar when you toss the fruit. Makes 1 9-inch (23 cm) pie. Serves 8 t
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2 cups 4 tsp 1 tsp 1 cup 1 2 tbsp 2 tsp all-purpose our granulated sugar salt cool unsalted butter large egg cold water white vinegar

Fruit: t
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3 cups 3 cups 2 tbsp 1 cups 1 tsp 2 tbsp 1 egg for sprinkling diced fresh rhubarb, cut into -inch pieces quartered fresh strawberries minit (quick cook) tapioca sugar vanilla extract rolled oats whisk with 1 tbsp (15 mL) water for brushing turbinado sugar

In a mixer tted with a paddle attachment, combine our, sugar and salt. Cut butter into small pieces (you can pull the butter from the fridge 30 minutes before adding) and add to our, mixing until dough is a rough, crumbly texture. Whisk egg, water and vinegar and add at once, mixing until dough comes together. Shape dough into 2 discs, wrap in plastic and chill for at least one hour. While dough is chilling, prepare the fruit. Toss the rhubarb and strawberries with the tapioca and let sit for 5 minutes, so that tapioca can soften. Stir in the sugar and vanilla.

STRAWBERRY RHUBARB PIE (CONTINUED)

Pull out the pastry from the fridge 20 to 30 minutes before rolling. Preheat the oven to 400F (200C). Place a 9-inch (23 cm) pie plate onto a parchment lined baking tray and dust the pie plate with our. On a lightly oured work surface, roll out the rst pastry disc to just under -inch (.75 cm) thick and line the prepared pie plate. Sprinkle the oats on the bottom of the pastry shell. Spoon the lling into the pie shell. Roll out the remaining pastry disc and cut out a small hole in the centre of the pastry (so steam can escape as the pie bakes). Place the rolled pastry overtop the fruit and press the edges together. Trim away any excess dough and pinch the edges to create a pattern (or use a fork to press the pastry edges together). Brush the surface of the pastry with the egg mixture and sprinkle the pie with turbinado sugar. Bake the pie for 12 minutes at 400F (200C), then reduce the heat to 375F (180C) and bake for about 40 minutes more, until the crust is a rich golden brown and the lling is bubbling. Cool the pie for at least 2 hours before slicing.

The pie can be made a day ahead and served chilled.