Rhubarb Strawberry Strusel Pie
| Yield: | 1 Servings |
| Categories: |
| 1 | Recipe pate brisee (recipe follows) | |
| Raw rice for weighting the shell | ||
| FILLING | ||
| 1 | c | Sugar |
| 3 | tb | Quick cooking tapioca |
| 1/2 | ts | Vanilla |
| 1 | lb | Fresh rhubarb cut into 1/2-inch chunks or thawed frozen rhubarb, about 4 cups |
| 2 | c | Hulled and sliced strawberries (about 1 pint) |
| 2 | tb | Unsalted butter, cut into bits |
| STREUSEL TOPPING | ||
| 1/4 | c | Firmly packed light brown sugar |
| 1/2 | c | All purpose flour |
| 2 | tb | Unsalted butter, cut into bits |
| 1/4 | ts | Cinnamon |
| 1/4 | c | Finely chopped walnuts |
| Egg, lightly beaten with: | ||
| 1 | tb | Water |
| 1/4 | c | Red currant jelly, melted |
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