Rhubarb Strawberry Pie
Ingredients
The crust
-
1
batch
double-pie crust, store-bought or homemade
-
more
flour
for rolling out
The filling
-
1
pound
rhubarb, trimmed and cut into ¼-inch pieces
-
1
pound
strawberries, trimmed and sliced
-
½
cup
white granulated sugar
-
¼
cup
cornstarch
-
Juice from ½
lemon
-
2
teaspoons
pink peppercorns, crushed
-
1
teaspoon
pure vanilla extract
-
½
teaspoon
vanilla paste
-
1
large
egg
-
1
tablespoon
water (for egg wash)
Instructions
- Roll out the first disk of dough and place it in a 9-inch pie dish, pressing it onto the bottom and sides.
- In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice, crushed pink peppercorns, and vanilla. Mix well and pour into the pie crust.
- Roll out the second disk of dough and cut thin strips for a lattice top. Weave the strips over the filling and seal the edges.
- Chill the pie in the freezer for 3 to 4 hours.
- Preheat the oven to 400°F. Brush the pie crust with egg wash and bake for 20 to 30 minutes, then reduce the heat to 350°F and bake for another 30 minutes until golden brown.
- Let the pie cool for 2 to 3 hours before slicing and serving.
Nutrition Facts (estimated)
Servings
8 slices
Calories
203
Total fat
6g
Total carbohydrates
34g
Total protein
3g
Sodium
98mg
Cholesterol
20mg
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