Strawberry Rhubarb Pie

Sweet and tart all at the same time, this Strawberry Rhubarb pie is the perfect summer time treat. 

I love making pies. If only I enjoyed eating them as much as I love making them.  For me dessert is chocolate. Bring on the French Silk Pie!  The fruit ones though don't appeal to me at all.  If I am going to have extra calories for dessert I want cookies, cakes and ice cream.

Others in my family however adore pie.  When it is just me and Mr. J, one pie is a lot, but when we have visitors it seems the slices go very quickly.  Late last summer my brother came to visit us and asked about getting a strawberry rhubarb pie at this one store. I completely disregarded his request saying that we can get one at the farm stand down the road which has way better pies. He wasn't convinced they would have strawberry rhubarb but I was adamant.

Well when we got there no strawberry rhubarb was to be found. To be completely honest they always have so many pies. I was completely shocked that they didn't have any this trip.  I felt so bad. My brother lives overseas most of the time so it is not like he gets a lot of strawberry rhubarb pie. I had ruined his chance of having any this trip.

When they planned their trip to visit on Memorial Day weekend I knew I had to redeem myself and make him some pie.  


This recipe came out a bit more runny then I would have hoped. I think I would cut back on the sugar just a bit and add more cornstarch. Tapioca also works well as a thickener but I think of tapioca and think of fish eggs. I cannot eat the stuff so I stick with cornstarch.

Strawberry Rhubarb Pie

by Emily Morris

Prep Time: 25 minutes

Cook Time: 40 minutes

Keywords: bake dessert strawberry pie summer

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Ingredients (serves 8)

• 1 recipe double-crust pie dough of your choice or a box of store bought dough
• 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
• 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
• 1/2 cup (packed) light brown sugar
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 Tbsp orange juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

Instructions

Preheat oven to 400 degrees.

On a well-floured counter, roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate.

Stir together rhubarb, strawberries, sugars, orange juice, salt and cornstarch in a large bowl. Mound filling inside bottom pie crust and dot with bits of unsalted butter.

Roll second half of pie dough into an 11-inch circle and cut decorative slits in it. Transfer it to center over the pie filling. Trim top and bottom pie dough so that their overhang beyond the pie plate lip is only 1/2-inch. Tuck rim of dough underneath itself and crimp it decoratively.

Transfer pie to a baking sheet and brush egg yolk mixture over dough. Sprinkle with granulated sugar if desired.

Bake for 20 minutes then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes, until the pie is golden and the juices bubble visibly.

Transfer pie to wire rack to cool. When fully cooled (several hours later) the juices gel.

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