Description
A classic strawberry rhubarb pie recipe that is sure to please.
Ingredients
Scale
- 1 recipe pastry for a 9-inch double-crust pie
- 1 cup white sugar
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons grated orange zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 cups fresh strawberries, hulled and sliced
- 4 cups fresh rhubarb, cut into 1-inch pieces
- 1 tablespoon butter, cut into small pieces
Instructions
- Preheat your oven to 375 degrees F (190 degrees C).
- In a large bowl, mix together the sugar, flour, orange zest, cinnamon, and salt.
- Gently stir in the strawberries and rhubarb until they are evenly coated.
- Pour the fruit mixture into the bottom pie crust.
- Dot the top of the fruit with the small pieces of butter.
- Place the top crust over the filling. Crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
- Bake for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool completely before serving.
Notes
- For a crispier crust, you can brush the top with an egg wash before baking.
- Serve warm with vanilla ice cream or whipped cream.
- Prep Time: 25 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg
Keywords: strawberry rhubarb pie, homemade pie, fruit pie, summer dessert, baking recipe