Strawberry Rhubarb Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Top and bottom pie crust (store bought or homemade)3 1/2 cups (about 1 1/2 pounds, untrimmed) rhubarb, in 1/2-inch thick slices3 1/2 cups (about 1 pound) strawberries, hulled and sliced if big, halved if tiny1/2 cup granulated sugar1/4 cup light brown sugar1 tablespoon lemon juice1/4 teaspoon salt1/4 cup quick-cooking tapioca or corn starch2 tablespoons unsalted butter, cut into small pieces1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
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. Or roll out store bought crust into pie plate.
Stir together rhubarb, strawberries, sugars, lemon, salt and tapioca (or corn starch in place of tapioca) 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. 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 full cool (several hours later) the juices gel.
Serving Size: cut into 8 pie slices
Number of Servings: 8
Recipe submitted by SparkPeople user MEREDITHPARKER.
Stir together rhubarb, strawberries, sugars, lemon, salt and tapioca (or corn starch in place of tapioca) 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. 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 full cool (several hours later) the juices gel.
Serving Size: cut into 8 pie slices
Number of Servings: 8
Recipe submitted by SparkPeople user MEREDITHPARKER.
Nutritional Info Amount Per Serving
- Calories: 146.8
- Total Fat: 4.3 g
- Cholesterol: 33.7 mg
- Sodium: 53.8 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 1.6 g
- Protein: 0.9 g
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