Recipe - Rhubarb Strawberry Strusel Pie

1 Recipe pate brisee (recipe
follows)
Raw rice for weighting the
shell

FILLING
1 cup Sugar
3 tablespoon Quick cooking tapioca
One half teaspoon Vanilla
1 pound Fresh rhubarb cut into
1/2inch chunks or thawed
frozen rhubarb, about 4
cups
2 cup Hulled and cut or sliced up
strawberries (about 1 pint)
2 tablespoon Unsalted butter, cut into
bits

STREUSEL TOPPING
One fourth cup Firmly packed light brown
sugar
One half cup All purpose flour
2 tablespoon Unsalted butter, cut into
bits
One fourth teaspoon Cinnamon
One fourth cup Finely chopped walnuts
1 lg Egg, lightly beaten with:
1 tablespoon Water
One fourth cup Red currant jelly, melted

Preheat oven to 425 degrees F.

Roll out the dough 1/8inch thick on a lightly floured surface, fit it into
a 9inch pie plate, and crimp the edge decoratively. Line the shell with
foil, fill the foil with rice, and bake the shell in the middle of the oven
for 10 minutes. Remove foil carefully and bake for 3 to 5 minutes more, or
until it is completely pale golden.

Raise oven temperature to 450 degrees F.

Make the filling: In a large bowl stir together the sugar, tapioca, pinch
of salt, vanilla, rhubarb, strawberries, and the butter until the mixture
is combined well and let filling stand, stirring occasionally, for 15
minutes.

Make the streusel topping: In a large bowl stir together the brown sugar,
flour, butter, cinnamon, walnuts, and a pinch of salt and blend the mixture
until it resembles coarse meal. Spoon the filling into the shell, sprinkle
with the streusel topping around the outer 2inches of the filling, leaving
the center exposed, and brush the edge of the shell with some of the egg
wash. Bake the pie on a baking sheet in the lower third of the oven for 15
minutes, reduce the heat to 350 degrees F., and bake the pie for 50 minutes
to 1 hour, or until the filling is bubbling and the rhubarb is tender.
Brush the exposed (center) portion of the filling with the jelly and let
the pie cool on a rack for 2 hours.

Yield: 8 servings

NOTES : Cooking Live Recipe by: Cooking Live Show #CL8854 Posted to
MCRecipe Digest V1 #556 by Angele Freeman jfreeman@netusa1.net on Apr 7,
1997