Strawberry Rhubarb Pie
Recipe

Title

Strawberry Rhubarb Pie

Created date

April 29, 2015

Recipe details - RV

Use a store-bought pie crust or try our best recipe for Easy Homemade Pie Crust here.

Main ingredient: 
Rhubarb
Restrictions: 
none
Prep time: 
Total time: 
Servings: 
8

Ingredients

Pie crusts, one top and bottom (see note above)

4 cups lightly packed diced rhubarb

1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)

3/4 cup (packed) golden brown sugar

Scant 1/4 cup cornstarch

1/4 teaspoon salt

1 large egg, beaten

Directions

Preheat oven to 400F. Line 9-inch pie pans with bottom prepared pie dough. Refrigerate until ready to fill.

In a bowl, toss the rhubarb with 1/2 cup of the sugar. Let stand 15 minutes, stirring occasionally.

Discard any excess liquid from rhubarb and toss in strawberries. Combine gently with all remaining ingredients except for egg.

Drain excess liquid from fruit mixture.

Spoon the fruit into the prepared pie crust, mounding the filling a bit in the centre.

Finish pie with top crust, trimming any overhang and crimping sides. Brush with beaten egg.

Sprinkle with sanding sugar for a pretty, sparkly finish.

Transfer pie to a baking sheet lined with foil to contain spills if pie bubbles over.

Bake for 30 minutes, then reduce oven heat to 375F and bake for an additional 30 to 40 minutes.

Directions - RV

Remove from oven and let cool on wire rack, 30 - 40 minutes, so that filling sets.

Tags

Pies
Rhubarb
Strawberries

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