Strawberry Rhubarb Pie
Ingredients
The pie crust
-
1
recipe
homemade pie crust
The filling
-
3
cups
sliced rhubarb
-
2½
cups
chopped strawberries
-
⅓
cup
packed light brown sugar
-
⅓
cup
granulated sugar
-
¼
cup
cornstarch
-
¼
teaspoon
salt
-
1
Tablespoon
orange juice
-
½
teaspoon
pure vanilla extract
-
2
Tablespoons
unsalted butter
-
1
large
egg
-
1
Tablespoon
milk
-
optional
coarse sugar for garnish
Instructions
- Prepare the pie crust through step 5 of your recipe.
- Mix the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract in a large bowl and set aside.
- Preheat the oven to 400°F (204°C).
- Roll out one disc of chilled pie dough and place it into a 9-inch pie dish. Spoon the filling into the crust, leaving excess liquid behind, and dot with butter.
- Roll out the second disc of dough, cut into strips, and arrange them over the filling to create a lattice top. Seal and crimp the edges.
- Brush the top with the egg/milk mixture and sprinkle with coarse sugar if desired.
- Bake for 20 minutes at 400°F, then reduce the temperature to 350°F (177°C) and bake for an additional 30-35 minutes.
- Cool the pie for 3 hours at room temperature before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
8g
Total carbohydrates
42g
Total protein
3g
Sodium
50mg
Cholesterol
30mg
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