Strawberry Rhubarb Pie

Written by on in Desserts, Pies

Back in the mid 1980’s, I had baked a rhubarb pie for my soon to be father-in-law. While he enjoyed the pie, he mentioned that his favorite was strawberry rhubarb. I had never made one of those, so I checked out many of the recipes in my cookbooks, tried a few, did some tweaking and came up with this gem. Everyone that has tasted this pie raves about the taste and texture. Give it a whirl….I think you’ll enjoy it!

Strawberry Rhubarb Pie
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Strawberry Rhubarb Pie

Recipe by Diane BeckerCourse: Uncategorized
Servings

12

servings

Ingredients

  • Recipe for a double pie crust (use your favorite crust recipe or see this site for the recipe I use)

  • 4 cups chopped rhubarb (about 1 pound)

  • 4-5 cups quartered strawberries

  • 6 Tablespoons flour

  • 1 ¼ cups sugar

  • ¼ teaspoon salt

  • 2 Tablespoon butter

  • 1 egg yolk

  • 2 Tablespoons coarse sugar (optional)

Directions

  • Preheat the oven to 400 degrees.
  • Place the rhubarb and strawberries in a large bowl.
  • In a smaller bowl, mix together the sugar, flour and salt.
  • Sprinkle the sugar mixture over the fruit, stir well and let rest while you prepare the pie crust.
  • Line the pie plate with the piecrust.
  • Gently spoon the fruit mixture into the pie crust making sure to pour in all the juice that accumulated at the bottom of the bowl (the fruit in the center of the pie should be slightly elevated).
  • Chop up the 2 Tablespoons of butter and scatter the chunks of butter on top of the filling.
  • Cover the pie with a lattice topping.
  • Beat the egg yolk with a fork and brush it over the lattice.
  • 10. Sprinkle the egg washed lattice strips with coarse sugar (if desired).
  • 11. Place the pie on a foil lined cookie sheet & bake at 400 degrees for 20 minutes
  • 12.. Reduce heat to 350 and bake for another 50-60 minutes or until the crust is a golden brown.( If you notice the edges of the pie is getting too brown, cover the edges with foil),
  • 13. Remove from oven and cool completely (DO NOT cut the pie until it has thoroughly cooled or you will have a runny mess! It needs that time for the juices to solidify).
  • 14. Refrigerate cooled pie until ready to serve.

Notes

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