ORANGE-KISSED STRAWBERRY RHUBARB PIE
Orange juice and rind add extra flavor to a springtime favorite pie. I came up with this version when I needed to take a dessert to a summer dinner party. I made 2 pies for 8 of us and was lucky to take one piece home. It is one of the best pies I have ever made.
Provided by whodunitrdr
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Divide the pie pastry in half, roll out half to a round pie crust about 12 inches in diameter, and place the pie crust in the bottom of a 10-inch pie dish. Refrigerate the other half of the pie pastry until needed.
- Stir the 1 1/2 cups of sugar, the salt, orange peel, tapioca, and nutmeg together in a bowl until well blended. Gently stir in the rhubarb, strawberries, and orange juice, taking care not to crush the strawberries; pour into the prepared pie crust. Dot the filling with butter pieces. Roll the reserved pie pastry out to about a 12-inch circle and place the top crust over the fruit filling.
- Fold the edges of the top and bottom crust together to seal the two crusts together. Form a rounded indentation in the edge of the pie crust by placing your left index finger against the outer edge of the crust, and pinching the crust against it with the index finger and thumb of your right hand. Move around the edge of the pie, pinching the crust edge against your left index finger to make a fluted crust. Brush milk over the top crust of the pie and sprinkle with 1 tablespoon of sugar. Cut several vent holes in the top crust.
- Bake in the preheated oven until the filling is thickened and bubbling and the crust has browned, 40 to 50 minutes. Check after 30 minutes of baking time; if the crust edges are browning too quickly, cover them with strips of aluminum foil. Cool the pie before serving.
Nutrition Facts : Calories 449.8 calories, Carbohydrate 70.1 g, Cholesterol 7.8 mg, Fat 18.2 g, Fiber 3.6 g, Protein 3.8 g, SaturatedFat 5.6 g, Sodium 330.8 mg, Sugar 42.6 g
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PRINCE EZE
[email protected]I followed the recipe exactly, but my pie turned out nothing like the picture. It was a complete disaster.
Prabin Raj
[email protected]This pie was a bit disappointing. I thought the flavors would be more pronounced, but they were actually quite bland.
SR Dipto
[email protected]The filling in this pie was a bit too runny. I think I'll cook it for a bit longer next time.
GHULAM QADEER
[email protected]The crust on this pie was a bit too tough. I think I'll try a different recipe next time.
Mhr Lal Mhr Lal Kabir
[email protected]This pie is a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Cody Phelps
[email protected]I'm not a huge fan of rhubarb, but I really enjoyed this pie. The strawberries and orange zest balanced out the tartness of the rhubarb perfectly.
Ghetto Blink
[email protected]This pie is a bit tart, but I like that. It's a nice change from the usual sweet pies.
Hania Haseen
[email protected]I love the orange zest in this pie. It really makes the flavors pop.
Supriya Tamang
[email protected]This pie is a great way to use up leftover strawberries and rhubarb. It's also a delicious and easy dessert to make.
Joseph Edgington
[email protected]I made this pie for a potluck, and it was a huge hit. Everyone loved the unique flavor combination and the flaky crust.
MYaseen Myaseen
[email protected]This pie is a perfect summer dessert. It's light and refreshing, with a delicious strawberry-rhubarb filling. The orange zest adds a nice bit of citrus flavor.
Ibe Daniel
[email protected]This pie is a great way to use up fresh strawberries. It's also a delicious and easy dessert to make. I love the combination of strawberries and rhubarb.
Gissel Martinez
[email protected]I love the simplicity of this pie. It's made with just a few ingredients, but the flavors are amazing. The orange zest really makes the pie shine.
Thabie Ruth
[email protected]This pie is a summer staple in our house. It's so refreshing and delicious. The strawberries and rhubarb are the perfect combination, and the orange zest adds a nice touch of flavor.
Joseph Gipson
[email protected]I've made this pie several times, and it's always a hit. The filling is bursting with flavor, and the crust is perfectly flaky. I love the orange zest in the filling, which adds a nice citrusy brightness.
Christina Ireland
[email protected]This pie is so easy to make, and it always turns out perfect. I love the bright and cheerful colors of the filling, and the crust is always flaky and golden brown. It's a great pie for any occasion.
Axxel?!
[email protected]This pie is a great way to use up fresh strawberries and rhubarb. It's also a delicious and refreshing summer dessert. I especially love the orange zest in the filling, which adds a nice citrusy flavor.
leroyia k
[email protected]I love the unique flavor combination in this pie. The orange and strawberry flavors really shine through, and the rhubarb adds a nice tartness. The crust is also very good, and it holds up well to the juicy filling.
Asad gujjar Asad gujjar
[email protected]The combination of strawberries, rhubarb, and orange in this pie is simply divine. The flavors work together beautifully, creating a perfectly balanced tart-sweet filling. The crust is also top-notch, with a buttery flavor and flaky texture. This pie
Matt Story
[email protected]This pie was a delightful burst of summer flavors! The orange zest and strawberries added a vibrant sweetness, while the rhubarb provided a tart balance. The crust was flaky and golden brown, and the filling was perfectly thick and juicy. I highly re