Rhubarb Strawberry Pie
Capture the sweet-tart magic of spring with this irresistible Rhubarb Strawberry Pie! This classic dessert marries juicy, ripe strawberries with the tangy zest of fresh rhubarb, creating a filling that's perfectly balanced and bursting with flavor. Enhanced with warm notes of cinnamon and a touch of brown sugar, the fruit filling is nestled between a flaky double crust that's brushed with egg wash for a golden, bakery-style finish. Whether you opt for a traditional top crust or a stunning lattice design, this pie is a show-stopping treat for any gathering. Serve it warm with a scoop of vanilla ice cream or enjoy it chilled for a sweet slice of nostalgic comfort. With a prep time of just 30 minutes, this homemade delight is surprisingly simple to make and impossible to resist!
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Recipe Information
Ingredients
- 3 cups Fresh rhubarb, chopped
- 2 cups Fresh strawberries, hulled and sliced
- 1 cup Granulated sugar
- 1 quarter cup Brown sugar
- 1 quarter cup Cornstarch
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 2 tablespoons Unsalted butter, cut into small cubes
- 1 Double pie crust (store-bought or homemade)
- 1 Egg, beaten (for egg wash)
- 2 teaspoons Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C).
Prepare the pie dough if making homemade, and refrigerate it while you prepare the filling.
In a large mixing bowl, combine the chopped rhubarb and sliced strawberries.
In a separate bowl, mix together the granulated sugar, brown sugar, cornstarch, cinnamon, and salt.
Sprinkle the sugar mixture over the rhubarb and strawberries, and toss until well combined and evenly coated.
Roll out one portion of the pie dough on a floured surface and fit it into a 9-inch pie dish, making sure to leave some overhang.
Pour the fruit filling into the prepared pie crust, spreading it out evenly. Dot the filling with the small cubes of butter.
Roll out the second portion of pie dough and place it over the filling. Trim and crimp the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape (or create a lattice pattern if desired).
Brush the top crust with the beaten egg to create a golden, glossy finish. Optionally, sprinkle with coarse sugar for added texture and sweetness.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-55 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 2 hours to set before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 1100 mg | 48% | |
| Total Carbohydrate | 397.1 g | 144% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 265.3 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 521 mg | 40% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1927 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
