I was overrun with tomatillos in my garden and had to do something with them. After tasting the ripe ones (they turn purple) and realizing they taste a lot like rhubarb, I made a few alterations to one of my favorite rhubarb pie recipes from allrecipes.com and viola, a new creation! I was totally amazed with the taste and I think you will be too!

lpolacek
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Press 1 pie crust into a 9-inch pie dish.

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  • Stir tomatillos, strawberries, tapioca, sugar, and lemon juice together in a bowl; let stand, stirring occasionally, until sugar is dissolved, about 15 minutes. Spoon tomatillo-strawberry mixture into the prepared pie crust. Scatter butter slices over filling.

  • Cover pie with second pie crust and pinch edges together to seal. Cut slits into top crust for ventilation. Place pie on a baking sheet.

  • Bake in the preheated oven until top crust is golden brown and filling is bubbling, about 50 minutes.

Nutrition Facts

470 calories; 20.2 g total fat; 11 mg cholesterol; 266 mg sodium. 70.9 g carbohydrates; 4 g protein; Full Nutrition

Reviews (6)

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Most helpful positive review

Rating: 5 stars
10/17/2018
This is very good. I'm excited because it is hard to find rhubarb in my area and I think this may serve well as a substitute. I do think I'll cut the tomatillos a little smaller next time though. They're kind of overwhelming when they're this large. Read More
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/17/2018
This is very good. I'm excited because it is hard to find rhubarb in my area and I think this may serve well as a substitute. I do think I'll cut the tomatillos a little smaller next time though. They're kind of overwhelming when they're this large. Read More
Rating: 5 stars
10/09/2016
I used end-of-season tomatillos from my garden and late season strawberries from California. My proportions were two cups sliced strawberries and four cups sliced tomatillos. My tomatillo variety doesn't turn purple when ripe. Maybe it is sweeter because it isn't as sour as rhubarb. I had a mixture of ripe and green tomatillos. Also I reduced the amount of sugar to 1 cup of organic sugar. It is sweet enough. Lemon juice was about 1 Tablespoon. And I made a deep dish pie (no bottom crust). It is truly delicious and I will be making it earlier in the season next time. Thanks so much Lisa! for sharing your creativity in the kitchen. Read More
Rating: 5 stars
10/17/2018
This is very good. I'm excited because it is hard to find rhubarb in my area and I think this may serve well as a substitute. I do think I'll cut the tomatillos a little smaller next time though. They're kind of overwhelming when they're this large. Read More
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Rating: 5 stars
10/24/2016
I too was overrun with tomatillos from from garden so made this unique recipe and thought it was delicious. So did my family! Will definitely bake it again! Read More
Rating: 5 stars
06/21/2016
I used the small pineapple tomatilla which are slightly sweet so I cut back on the sugar to 1 1/4cup. I also forgot to put on the butter which I would definitely do next time. The finished pie was delicious. The only drawback was the time it took to husk the 3 cups of marble sized tomatillas. Read More
Rating: 5 stars
12/23/2013
Great Recipe! We had an over abundance of tomatillos in our garden this year and I wanted to make something sweet with this vegetables unique tart flavor. This was perfect! Read More
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Rating: 5 stars
09/26/2017
Yes! I will make this again! My dad is 95 & absolutely loves rhubarb strawberry pie. I gave him a piece of this wonderful tomatillo and strawberry pie. He loved it! When I told him it was not rhubarb but tomatillos he couldn't believe it. I shared with family and coworkers it's a hit. This year I had a bumper crop of tomatillos. You can only roast and freeze so many tomatillos. This is a fantastic way to use the littler ones. I'm making up several batches of the pie filling and freezing them. Lisa you did yourself proud! Read More