BUFFALOCHEF'S STRAWBERRY RHUBARB PIE
I make this wonderful pie every Mother's Day when the fresh fruits are coming out. Don't miss the ginger in this. It is the 'Secret Ingredient.' I've gotten to where I need to surprise people who don't think they like rhubarb, by not telling them until they are eating it. I've converted several non-rhubarbers into believers.
Provided by buffalochef
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 2h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Roll out half the pie crust pastry to a circle about 11 inches in diameter, and fit the crust into a 9-inch pie dish. Place the pie dish onto a rimmed baking sheet.
- Whisk together 1/2 cup of sugar, 1/2 cup of flour, and 1 teaspoon of cinnamon in a bowl. With a pastry cutter, chop in the butter until the topping resembles crumbs; set the topping aside.
- In another bowl, stir together the strawberries, rhubarb, 1 1/3 cup of sugar, crystallized ginger, 1/4 cup of flour, nutmeg, 1/4 teaspoon of cinnamon, and salt until thoroughly combined; beat in the eggs.
- Roll the rest of the pastry out into an 11-inch circle, and cut the crust into 1/2-inch wide strips. Spoon the strawberry-rhubarb filling into the bottom crust, and sprinkle the crumb topping evenly all over the filling. Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Press the crust edges with a fork dipped in a little flour to make a crimped edge.
- Bake in the preheated oven for 10 minutes, then reduce heat to 350 degrees C (175 degrees C) until the pie is bubbling, and the crust and crumb topping are lightly browned, 45 to 50 more minutes. Cool pie at least 1 hour before serving.
Nutrition Facts : Calories 557.4 calories, Carbohydrate 83 g, Cholesterol 85 mg, Fat 23 g, Fiber 3.9 g, Protein 7.1 g, SaturatedFat 8 g, Sodium 340.9 mg, Sugar 49.5 g
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Alex fortnight
[email protected]This pie was a bit too sweet for my taste, but my kids loved it.
Rem Gurung
[email protected]I'm not a huge fan of rhubarb, but this pie was delicious! The strawberries and rhubarb balanced each other out perfectly.
Asenath Chemutai
[email protected]This pie is the perfect summer dessert. The filling is light and refreshing, and the crust is flaky and buttery.
Josephine Marisia
[email protected]Easy to follow recipe. The pie turned out great!
Bijay Yonzan
[email protected]I love the unique flavor of this pie. The strawberries and rhubarb complement each other perfectly. I will definitely be making this pie again.
Cole Eliziah
[email protected]This pie is a bit time-consuming to make, but it's worth it. The end result is a delicious and beautiful pie that everyone will love.
Angus Solomons
[email protected]The filling was a little too tart for my taste, but the crust was perfect. I might add a little more sugar to the filling next time.
Megha Ghosh
[email protected]This pie is so easy to make and it tastes amazing! I love that I can use fresh or frozen fruit. It's a great dessert for any occasion.
Nicolin Padayachee
[email protected]I've made this pie several times now, and it always turns out perfect. The filling is tart and sweet, and the crust is buttery and flaky. My friends and family love it!
Kk Dunavan
[email protected]This pie was a huge hit at my family gathering! The combination of strawberries and rhubarb is perfect, and the crust is flaky and delicious. I will definitely be making this pie again!