Description
A vibrant and festive strawberry rhubarb pie, perfect for summer gatherings. This pie features a tart-sweet filling and a flaky crust, making it a classic dessert for your holiday table.
Ingredients
Scale
- 1 double crust (homemade or store bought)
- 3 cups strawberries, hulled and sliced
- 3 cups rhubarb, sliced into small pieces
- 3/4 to 1 cup sugar
- 1/4 cup cornstarch (or 1/3 cup flour)
- a pinch of salt
- 1 teaspoon orange zest (optional)
- 1 tablespoon butter, dotted on top
- 1 egg plus a splash of water (for egg wash)
- Coarse sugar (optional, for sprinkling)
Instructions
- Heat the oven to 425°F. Set a baking sheet on the middle rack.
- Prep the fruit by slicing the strawberries and rhubarb into similar-sized pieces.
- Mix the filling by combining strawberries, rhubarb, sugar, cornstarch, salt, and optional orange zest. Stir and let sit for 10 minutes.
- Build the pie by rolling out the bottom crust and placing it in a pie dish. Pour in the filling and dot with butter.
- Top with a crust (full or lattice), crimp the edges, and brush with egg wash. Sprinkle coarse sugar if desired.
- Bake for 15 minutes at 425°F, then reduce to 375°F and bake for another 35 to 45 minutes until bubbly.
- Cool for at least 3 hours before slicing to allow the filling to set.
Notes
For a flavor boost, add 1 to 2 tablespoons of Amaretto to the filling. Ensure proper baking time to achieve a perfectly set filling.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
