MY OWN STRAWBERRY RHUBARB PIE
This was the first pie I ever made, and I put together the recipe from other pie recipes I found, and my own mother's input to make this recipe my own.
Provided by lf16
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 5h10m
Yield 8
Number Of Ingredients 12
Steps:
- Mix the strawberries, rhubarb, brown sugar, 1/2 cup of white sugar, cinnamon, allspice, cornstarch, and flour into a bowl; stir until the flour and cornstarch are smoothly combined. Let the filling stand for 30 minutes. If the filling is very juicy, add an additional tablespoon of cornstarch.
- Preheat oven to 400 degrees F (200 degrees C).
- Divide the pie pastry in half; roll out half into a circle on a floured work surface, and line a 9-inch pie dish with bottom crust. Roll the remaining half out into a 10-inch circle on a floured work surface, and set aside.
- Pour the filling into the crust-lined pie dish. Scatter diced butter over the top.
- Cut the remaining crust into 3/4-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). 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. Brush the crust with milk, and sprinkle with 1 tablespoon of sugar. Cover pie edges with aluminum foil strips.
- Bake pie in preheated oven for 15 minutes; lower temperature to 375 degrees F (190 degrees C), and bake until the filling is bubbling and the crust is golden brown, about 40 minutes. Remove aluminum foil about 15 minutes before end of baking. Turn off oven, and allow pie to rest for 15 minutes with the door open, and 15 more minutes with the door closed. Allow to cool completely on wire rack for several hours or overnight; filling will thicken as it sits.
Nutrition Facts : Calories 396.7 calories, Carbohydrate 59.3 g, Cholesterol 4 mg, Fat 16.8 g, Fiber 4 g, Protein 4.1 g, SaturatedFat 4.7 g, Sodium 251.5 mg, Sugar 31.1 g
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Nana Akua
[email protected]I'm glad I tried this recipe, but I won't be making it again.
Vincent Kenzo
[email protected]I would not recommend this recipe to others.
Shaon Vai
[email protected]Overall, I was disappointed with this recipe.
Farhan Alam
[email protected]I had to bake the pie for longer than the recipe said.
Md Nazrul islam
[email protected]I had to add more sugar to the filling.
Roshan Sanjeewa
[email protected]The filling was too runny.
Saima Butt
[email protected]The crust was a bit soggy.
Mandah Jox
[email protected]This pie was a bit too sweet for my taste.
Mama. And Chibike
[email protected]I will definitely be making this pie again.
Pradeep Jayantha
[email protected]This pie is perfect for any occasion.
Naseeb Hussein
[email protected]The crust is flaky and buttery, and the filling is sweet and tangy.
itz nad_103 •
[email protected]I love that this recipe uses fresh strawberries and rhubarb.
David Saylor
[email protected]This pie is so easy to make, even for a beginner baker.
Bishnu Bista
[email protected]I followed the recipe exactly and it turned out perfectly.
Lisa Estrada
[email protected]This is the best strawberry rhubarb pie I've ever had.
Rafa Cardona
[email protected]I substituted frozen strawberries and rhubarb for fresh and it still turned out great.
Sayed Anas
[email protected]I've made this pie several times now and it always turns out perfect. It's my go-to recipe for strawberry rhubarb pie.
Alex Jibon Islam Jibon
[email protected]This pie was a hit with my family. Everyone loved the taste and the beautiful presentation.
sorupdas sajib
[email protected]I love the combination of strawberries and rhubarb in this pie. It's the perfect balance of sweet and tart.
Felicia Reed
[email protected]This strawberry rhubarb pie was a delightful treat! The crust was flaky and golden brown, and the filling was sweet and tart with just the right amount of cinnamon.