MY OWN STRAWBERRY RHUBARB PIE
This was the first pie I ever made, and I put together the recipe from other pie recipes I found, and my own mother's input to make this recipe my own.
Provided by lf16
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 5h10m
Yield 8
Number Of Ingredients 12
Steps:
- Mix the strawberries, rhubarb, brown sugar, 1/2 cup of white sugar, cinnamon, allspice, cornstarch, and flour into a bowl; stir until the flour and cornstarch are smoothly combined. Let the filling stand for 30 minutes. If the filling is very juicy, add an additional tablespoon of cornstarch.
- Preheat oven to 400 degrees F (200 degrees C).
- Divide the pie pastry in half; roll out half into a circle on a floured work surface, and line a 9-inch pie dish with bottom crust. Roll the remaining half out into a 10-inch circle on a floured work surface, and set aside.
- Pour the filling into the crust-lined pie dish. Scatter diced butter over the top.
- Cut the remaining crust into 3/4-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Brush the crust with milk, and sprinkle with 1 tablespoon of sugar. Cover pie edges with aluminum foil strips.
- Bake pie in preheated oven for 15 minutes; lower temperature to 375 degrees F (190 degrees C), and bake until the filling is bubbling and the crust is golden brown, about 40 minutes. Remove aluminum foil about 15 minutes before end of baking. Turn off oven, and allow pie to rest for 15 minutes with the door open, and 15 more minutes with the door closed. Allow to cool completely on wire rack for several hours or overnight; filling will thicken as it sits.
Nutrition Facts : Calories 396.7 calories, Carbohydrate 59.3 g, Cholesterol 4 mg, Fat 16.8 g, Fiber 4 g, Protein 4.1 g, SaturatedFat 4.7 g, Sodium 251.5 mg, Sugar 31.1 g
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Jaydee Escobal
[email protected]This pie was a disaster! The crust was soggy and the filling was runny. I don't know what I did wrong, but I won't be making this pie again.
Yasir Kadani
[email protected]I've tried many strawberry rhubarb pie recipes, but this one is by far the best. The crust is flaky and the filling is perfectly tart and sweet. I highly recommend this recipe!
Devraj Lama
[email protected]This pie is the perfect way to use up leftover strawberries and rhubarb. It's easy to make and it's always a hit with my family and friends.
Savid rehman
[email protected]I was disappointed with this pie. The crust was dry and the filling was too tart. I won't be making this pie again.
Mehta bro Mehta
[email protected]This pie is delicious! The crust is perfect and the filling is bursting with flavor. I will definitely be making this pie again and again.
Kavuma Joan
[email protected]I'm not a huge pie fan, but this one is really good! The crust is flaky and the filling is tart and sweet. I would definitely recommend this pie.
AYUSH FF
[email protected]This pie is so easy to make and it's always a crowd-pleaser. I love that I can use fresh or frozen fruit, so I can make it any time of year.
Omar Ahmed Magdy
[email protected]The pie was a little too tart for my taste, but I think that's just because I used a lot of rhubarb. Next time I'll use less rhubarb and more strawberries.
Official Code 3 Gaming
[email protected]This pie is the perfect balance of tart and sweet. The crust is flaky and the filling is bursting with flavor. I will definitely be making this pie again!
Janice Jones
[email protected]I've made this pie several times now and it's always a hit! The recipe is easy to follow and the results are always amazing.
Nisha Bidari
[email protected]This strawberry rhubarb pie is the perfect summer dessert! The filling is tart and sweet, and the crust is flaky and buttery. I loved the addition of the cardamom, it gave the pie a unique and delicious flavor.