Strawberry Rhubarb Pie

• 1 1/2 cups fresh rhubarb, diced
• 1 1/2 cups fresh strawberries, sliced
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter, diced
• 1 pie crust (store-bought or homemade), divided for top and bottom
• 1 tablespoon milk
• 1 teaspoon coarse sugar

Steps

1. 1 Preheat oven to 375°F (190°C).
2. 2 In a large bowl, combine rhubarb, strawberries, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice.
3. 3 Roll out one pie crust and place it into a 9-inch pie dish.
4. 4 Pour the fruit filling into the crust, spreading evenly.
5. 5 Dot the filling with diced butter.
6. 6 Roll out the second crust and place it over the filling, sealing the edges.
7. 7 Cut slits in the top crust to allow steam to escape.
8. 8 Brush the top crust with milk and sprinkle with coarse sugar.
9. 9 Bake for 50 minutes or until crust is golden brown and filling is bubbly.
10. 10 Let cool before serving.

Nutrition

Tips

• For a prettier pie, you can lattice the top crust.
• If your rhubarb is particularly tart, add an extra tablespoon of sugar.
• Serve with a scoop of vanilla ice cream for an extra treat.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat slices in a 350°F oven for 10 minutes.

Serving Suggestions

• Serve with a dollop of whipped cream.
• Pair with a cup of Earl Grey tea.

FAQ