Strawberry Rhubarb Experiment

I'm doing a quick post just so you can see something pretty and baking related on a Wednesday morning. It's strawberry rhubarb pie made with a hybrid crust of spelt flour and regular old AP flour. I also used tapioca for the first time. The recipe is one I'm testing for the Lehigh Valley Farmers Market Cookbook, which is officially seeking recipes now. I'll also be blogging about it too, hopefully more regularly than this one, but we shall see.

I've not used tapioca before in a pie filling, but strawberries are notoriously juicy and the last thing you want is all that hard work to go oozing all over the inside of your oven. So here are a few pics.....

If you know me, you know I have a fondness for crumb tops. I almost always make pies this way. It's kind of a long story as to why.

You can see the tapioca here--it looks kind of gritty.

And here's the pie, uncovered, before it gets sprinkled with a crumb topping.

And then here's the pie, just out of the oven. It's still cooling and I'm waiting for the whole thing to set so there aren't little pools of liquid floating on top to make me nervous anymore before I cut it.

I'll report back and let you know this tastes. I'm hoping the crust stays together (it was breaking up a bit when I was transferring to the pie dish) and the filling doesn't go crazy on me.