I love strawberry rhubarb pie and made it for the first time at our mother's day lunch. It turned out really well and I wanted to share my recipe because I had a hard time finding one that I liked--most strawberry rhubarb pie recipes used frozen strawberries or tapioca pudding as a thickening agent. I wanted something that was as fresh and as natural as possible. What I came up with turned out delicious and I can't wait to make it again soon!
- 2 1/2 cups diced rhubarb
- 2 1/2 cups sliced fresh strawberries
- 1 1/4 cups sugar
- 1/2 teaspoon lemon juice
- 1 tbsp water
- 2 tbsp cornstarch
- 1 teaspoon vanilla extract
- 1 recipe for a double 9 inch pie crust
- 1 egg white
- 1 tbsp sugar
- Preheat oven to 425 degrees Fahrenheit.
- In a bowl, whisk cornstarch and 1 tablespoon of water until combined.
- Stir in rhubarb, strawberries, sugar, lemon juice, and vanilla. Allow mixture to stand for 30 minutes.
- Put bottom crust into pie dish. Prepare remaining crust to top your mixture. I used a round biscuit/cookie cutter to create an overlapping circle pattern that is easy to to execute. If you would like, you may also use a lattice pattern. Just be sure to vent your pie with holes in the top crust.
- Stir the filling and pour into crust. Put top layer of crust on.
- Brush top crust with egg white and sprinkle with tablespoon of sugar. Place a pie guard on pie to keep edges from burning. You can also wrap the edges in aluminum foil to achieve the task.
- Bake in preheated oven for 15 minutes; reduce temperature to 375 degrees Fahrenheit and bake for another 40-45 minutes (until the crust is golden and the filling is bubbling). Remove the pie guard (or foil) the last 10 minutes. Allow pie to cool be fore serving.
This post is linked with What's Cookin' Wednesday at Buns in My Oven!