ORANGE-KISSED STRAWBERRY RHUBARB PIE
Orange juice and rind add extra flavor to a springtime favorite pie. I came up with this version when I needed to take a dessert to a summer dinner party. I made 2 pies for 8 of us and was lucky to take one piece home. It is one of the best pies I have ever made.
Provided by whodunitrdr
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Divide the pie pastry in half, roll out half to a round pie crust about 12 inches in diameter, and place the pie crust in the bottom of a 10-inch pie dish. Refrigerate the other half of the pie pastry until needed.
- Stir the 1 1/2 cups of sugar, the salt, orange peel, tapioca, and nutmeg together in a bowl until well blended. Gently stir in the rhubarb, strawberries, and orange juice, taking care not to crush the strawberries; pour into the prepared pie crust. Dot the filling with butter pieces. Roll the reserved pie pastry out to about a 12-inch circle and place the top crust over the fruit filling.
- Fold the edges of the top and bottom crust together to seal the two crusts together. Form a rounded indentation in the edge of the pie crust by placing your left index finger against the outer edge of the crust, and pinching the crust against it with the index finger and thumb of your right hand. Move around the edge of the pie, pinching the crust edge against your left index finger to make a fluted crust. Brush milk over the top crust of the pie and sprinkle with 1 tablespoon of sugar. Cut several vent holes in the top crust.
- Bake in the preheated oven until the filling is thickened and bubbling and the crust has browned, 40 to 50 minutes. Check after 30 minutes of baking time; if the crust edges are browning too quickly, cover them with strips of aluminum foil. Cool the pie before serving.
Nutrition Facts : Calories 449.8 calories, Carbohydrate 70.1 g, Cholesterol 7.8 mg, Fat 18.2 g, Fiber 3.6 g, Protein 3.8 g, SaturatedFat 5.6 g, Sodium 330.8 mg, Sugar 42.6 g
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Wadie Amil
[email protected]This is my go-to pie recipe for summer gatherings.
Akash Thakur
[email protected]I've made this pie several times and it's always a hit.
Scotch Nompetsheni
[email protected]This pie is perfect for a special occasion.
chiamaka ogu
[email protected]I would definitely recommend this pie to others.
Precious Osarumwense
[email protected]I'm not a big fan of rhubarb, but this pie was still really good.
Thembisile Happy
[email protected]This was a great dessert for a summer potluck.
ethio love16
[email protected]Overall, this pie was just okay.
MUSIC LYRICS SA
[email protected]The pie crust was a bit soggy.
Maxamed Maxamuud
[email protected]This pie was a bit too sweet for my taste.
MD Nayeem Mir
[email protected]I'll definitely be making this pie again.
Prava pandey
[email protected]This pie is delicious! The orange zest really makes it.
Roberta Jackson
[email protected]I made this pie for my family and they loved it! The orange zest added a really nice flavor.
pavlyEshak2621
[email protected]The pie was good, but I think it would have been better if I had used fresh strawberries instead of frozen.
md saeed
[email protected]This pie was a bit too tart for my taste, but I think that's just because I'm not a big fan of rhubarb.
Alotof Hubs
[email protected]I love the combination of strawberries and rhubarb in this pie. The orange zest adds a nice touch of citrus.
Kadala Junda
[email protected]This pie was easy to make and turned out beautifully. The orange zest really made the flavors pop.
Meya West
[email protected]The pie crust was flaky and buttery, and the filling was perfectly balanced. I will definitely be making this pie again!
Cup Cake
[email protected]I made this pie for a potluck and it was a huge hit! Everyone loved the unique flavor combination.
Abas Mughal
[email protected]This pie was a delightful blend of sweet and tart flavors. The orange zest added a subtle citrus note that complemented the strawberries and rhubarb perfectly.