Sweet, bright and flavorful, strawberries are one of my favorite fruits of the summer. But sometimes recipes for them can be a little one-note (sugary to the nth degree) so I have been experimenting with spices and came up with this. It's not to sweet or too edgy, just right. The spices can be adjusted to taste.
I've used King Arthur's double pie crust and William-Sonoma, both work well for this. —Vermont Kitchen
1 pie filling
3 - 4 pieces
Tapioca Pearls (more if needed)
Chinese Five Spice Blend (to taste)
Cardamom (to taste)
In This Recipe
Wash and cut strawberries and cut into quarters. Wash and dice the rhubarb stalks. Cutting the rhubarb with a sharp knife is best since the stalks won't get stringy.
In a bowl, mix the strawberries and rhubarb. Add the sugar and tapioca pearls and stir until berries are coated. Let this sit while you make your pie crust. The tapioca will soften and drink up some of the water/juice from the berries and rhubarb and you can determine if you need to add more.
Add spices and adjust to taste if desired. Add more tapioca pearls if it looks very wet.
Place pie on a baking sheet (to catch any strawberry drips) and bake at 425 degrees Fahrenheit for about 45 - 50 minutes. The filling should be bubbling a little bit. I suggest broiling the top of the pie for the final 3 - 5 minutes, Place the pie close to top broiler and watch it carefully (about every minute). Broiler intensity can vary so it might not take very long for it to get a golden crisp on the top crust.
Let it sit for at least 20 minutes and serve with vanilla ice cream or fresh whipped cream. And it'll taste great after a night in the refrigerator too.