Description
This classic strawberry rhubarb pie combines the tartness of rhubarb with the sweetness of strawberries, creating a deliciously balanced dessert perfect for any occasion.
Ingredients
2 cups rhubarb, chopped
2 cups strawberries, hulled and sliced
1 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1 package (14 oz) refrigerated pie crusts (or homemade)
1 egg, beaten (for egg wash)
Instructions
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the chopped rhubarb, sliced strawberries, sugar, flour, vanilla extract, lemon juice, and ground cinnamon. Mix well until the fruit is evenly coated.
3. Roll out one pie crust and place it in a 9-inch pie dish. Pour the fruit mixture into the crust.
4. Roll out the second pie crust and place it over the filling. Seal and flute the edges. Cut slits in the top crust to allow steam to escape.
5. Brush the top crust with beaten egg for a golden finish.
6. Bake in the preheated oven for 15 minutes. Reduce temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes or until the filling is bubbling and the crust is golden brown.
7. Allow to cool before serving.
Notes
This pie can be served warm or chilled and is delicious with a scoop of vanilla ice cream on top.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Fat: 10g
- Carbohydrates: 36g
- Protein: 3g
Keywords: strawberry, rhubarb, pie, dessert, baking