Preheat oven to 350. Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, rhubarb, strawberries, cornstarch, 1/8 tsp salt and liqueur. Toss well. Let raspberry mixture stand 10 minutes.
Coat pie plate with cooking spray. Put crust in pie plate. Spoon rhubarb mixture and any remaining liquid into the crust. Fold edges under and flute. Bake at 350 for 40 minutes.
While the pie bakes, place flour and remaining ingredients in a food processor; pulse 10 times or until mixture resembles coarse crumbs. Increase oven temperature to 375.
Sprinkle topping evenly over pie. Bake at 375 for 15 minutes or until topping is golden brown and filling is thick and bubbly. Cool completely on wire rack.
Originally Submitted
3/9/2012
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