How to make it

  • Preheat oven to 425F.
  • Make and roll out pastry according to instructions, fitting half into a 9" pie pan.
  • Combine the tapioca flour and sugar and sprinkle over strawberries and rhubarb. Let stand 5 minutes.
  • Layer banana slices evenly on the bottom pastry crust.
  • Pour the strawberry-rhubarb mixture over the bananas and smooth to an even layer.
  • Roll out and cut remaining pastry into strips.
  • Form a lattice-work pattern overtop of the filling and crimp the edges with a fork to seal. Brush lattice with egg wash if desired.
  • Bake pie (on a sheet tray to catch drips) on the bottom rack of the oven for 20 minutes, then reduce heat to 350F and cook for another 45 minutes. Until browned and bubbling.
  • Allow to cool thoroughly before slicing.

Reviews & Comments 4

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    " It was excellent "
    midgelet ate it and said...
    beautiful!! great Share
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    " It was excellent "
    brianna ate it and said...
    What a nice twist to a strawberry-rhubarb pie. I will be making it for sure. 5 forks
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    " It was excellent "
    goblue434 ate it and said...
    Jo Jo, This Sounds Really Tasty. I Love A Good Rhubarb Pie And This WAY Better Than Good. Thnx For Sharing.
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  • jo_jo_ba 9 years ago
    Amount Per Serving
    Calories: 189.5
    Total Fat: 9.6 g
    Cholesterol: 13.6 mg
    Sodium: 38.7 mg
    Total Carbs: 24.7 g
    Dietary Fiber: 2.6 g
    Protein: 2.4 g
    Was this review helpful? Yes Flag

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