Strawberry Rhubarb Pie
Ingredients
The filling
-
1 ½
pounds
rhubarb, trimmed, peeled and cut into 1-inch lengths
-
20
ounces
strawberries, hulled and quartered
-
1
cup
granulated sugar
-
¼
cup
reserved fruit juice
-
2
tablespoons
cornstarch
-
1
teaspoon
orange zest
-
½
teaspoon
vanilla extract
-
a pinch
salt
The crust
-
2
pieces
pie crusts, homemade or store-bought
-
1
egg
lightly beaten
-
1
tablespoon
milk
-
1
tablespoon
granulated sugar (for sprinkling)
Instructions
- Combine rhubarb, strawberries, and 1 cup of sugar in a bowl and let sit for about 1 hour to release juices.
- Line a 9-inch pie plate with one pie crust and refrigerate while the fruit rests.
- Preheat the oven to 425°F and prepare a baking sheet with foil.
- Drain the fruit, reserving ¼ cup of juice, and mix with cornstarch, orange zest, vanilla, and salt.
- Pour the fruit mixture into the prepared pie crust, mounding it in the center.
- Create a lattice top with the second pie crust by cutting it into strips and layering them over the filling.
- Seal the edges of the lattice to the lower crust.
- Brush the crust with a mixture of beaten egg and milk, and sprinkle with 1 tablespoon of sugar.
- Bake for about 25 minutes until the top is golden, then reduce the temperature to 375°F and bake for an additional 25 to 35 minutes until juices are bubbling.
- Let the pie cool for about 2 hours before serving.
Nutrition Facts (estimated)
Servings
8
Calories
349
Total fat
12g
Total carbohydrates
57g
Total protein
5g
Sodium
187mg
Cholesterol
21mg
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