Ingredients: |
Ingredients: Version 1: Ready-made pie crust (2 pieces; 1 for bottom 1 for top) or home-made pie crust
3 cups sliced rhubarb (1/2 inch pieces)
2 and 1/2 cups chopped strawberries
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1/4 cup cornstarch (or instant tapioca)
1/4 teaspoon salt
1 Tablespoon orange juice
1/2 teaspoon pure vanilla extract
2 Tablespoons unsalted butter, cut into small pieces
1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
optional: coarse sugar for garnish
OR Version 2:
2 ready made pie crusts
1 c sugar
2 pints strawberries
1 lb. fresh rhubarb, chopped
1/2 c all-purpose flour
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Directions: |
Directions:If making crust: Prepare pie crust recipe.
Make the filling: Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats.
Preheat oven to 400°F (204°C).
Spoon the filling into the crust, leaving all of the excess liquid in the bowl (you don't want that in the filling-- discard it). Dot the pieces of butter on top of the filling.
If making pie crust this is the time to arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1/2 - 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Crimp the edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges. Or a crumble or streusel topping would be great.)
Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired.
Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 25-30 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.
OR Version 2:
Pre-hear oven to 400º. In a large bowl mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar. Let stand for 30 min. Pour filling in and top with pie crust. |
This recipe for Strawberry-Rhubarb Pie is from