RENEE'S STRAWBERRY RHUBARB PIE
When my neighbor, Debbie, called to ask if I'd like some of the fresh rhubarb she'd harvested, I hesitated. I'd never tasted rhubarb, much less cooked with it. Well, she brought me a bucket full and I started looking for recipes. This is the result of several that I combined to make what everyone tells me is a winning combination.
Provided by Renee
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 4h25m
Yield 8
Number Of Ingredients 12
Steps:
- In a bowl, whisk together the cornstarch with 1 tablespoon of water until thoroughly combined. Stir in the rhubarb, strawberries, white sugar, lemon juice, cinnamon, and vanilla extract. Allow the mixture to stand for 30 minutes.
- Preheat oven to 425 degrees F (220 degrees C). Place bottom crust into a 9-inch pie dish. Roll the remaining crust out into a 10-inch circle on a floured work surface, and set aside.
- Stir the filling, and pour into the prepared pie dish. Cut the remaining crust into 1-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. Beat the egg white with 1 teaspoon of water in a small bowl, and brush the entire lattice top with the beaten egg white. Sprinkle with turbinado sugar. Wrap aluminum foil strips around the edges of the pie.
- Bake in the preheated oven for 15 minutes; reduce heat to 375 degrees F (190 degrees C), and bake until the crust is browned and the filling is bubbling, 40 to 45 more minutes. Remove the aluminum foil for the last 10 minutes of baking time. Allow pie to cool completely before serving.
Nutrition Facts : Calories 390.6 calories, Carbohydrate 61.1 g, Fat 15.2 g, Fiber 3.5 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 243.6 mg, Sugar 35.8 g
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Popat Jutt
[email protected]This is my new favorite pie recipe! It's so easy to make and it's always a crowd-pleaser.
k a i l y g a m e r
[email protected]I'm not a baker, but this recipe was easy to follow and the pie turned out great!
Ashadul Sarker
[email protected]This pie is a great way to use up fresh strawberries and rhubarb.
Mochi IskindaDum
[email protected]I made this pie for a picnic and it was a hit! It was easy to transport and everyone loved it.
Max Kumar
[email protected]This pie is the perfect summer dessert. It's light and refreshing, yet still satisfying.
Chioma okafor
[email protected]I added a scoop of vanilla ice cream to my slice of pie and it was heavenly!
Abdul Mazed
[email protected]I'm not a huge fan of rhubarb, but I loved this pie! The strawberries really balance out the tartness of the rhubarb.
GL king Band
[email protected]This recipe is a keeper! I will definitely be making this pie again and again.
Bolamas Laurance
[email protected]I made this pie for a potluck and it was a huge success! Everyone loved it.
Sharmeen Gul
[email protected]This pie is so good! The filling is perfectly balanced between tart and sweet, and the crust is flaky and buttery.
Dipesh Dhami
[email protected]I've made this pie several times now and it's always a hit. The combination of strawberries and rhubarb is perfect, and the crust is always flaky and golden brown.
Rebecca Rubert
[email protected]This was my first time making a strawberry rhubarb pie, and it turned out great! The recipe was easy to follow and the pie was delicious. The crust was flaky and the filling was perfectly tart and sweet.