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!
Ingredients
- 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
Directions
- 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.
- ENJOY!

This post is linked with What's Cookin' Wednesday at Buns in My Oven!
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