Rating: 5 stars
8 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

Gallery

Recipe Summary

cook:
50 mins
additional:
15 mins
total:
1 hr 25 mins
prep:
20 mins
Servings:
8
Yield:
1 9-inch pie
Advertisement

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.

    Advertisement
  • 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; protein 4g; carbohydrates 70.9g; fat 20.2g; cholesterol 11.4mg; sodium 266mg. Full Nutrition
Advertisement