Homemade Strawberry Rhubarb Pie
This homemade strawberry rhubarb pie is the quintessential summer pie. Filled with sun-ripened strawberries and tart rhubarb. Serve warm, room temperature, or with a big giant scoop of ice cream.
Servings: 9 -inch pie
Ingredients
- 2 pie dough rounds store-bought or homemade
- 3-1/2 cups quartered strawberries tops removed
- 3-1/2 cups 1/2 inch diced rhubarb
- 3/4 cup dark brown sugar
- 1/4 cup quick cooking tapioca
- 1 tablespoon lemon juice
- 1/4 teaspoon kosher salt
- Heavy cream
Instructions
- Preheat oven to 400 degrees F.
- Add 1 of your rolled-out pie dough rounds to a 9-inch pie pan. Letting a bit of the crust overhang.
- In a large bowl add strawberries, rhubarb, dark brown sugar, tapioca, lemon juice and salt. Stir until the mixture is evenly coated. Add filling to the prepared pie crust.
- Cover the pie with the remaining rolled pie crust, cut all but 1/2 inch of the overhanging crust.
- Crimp the dough together to create a crust around the edges. Cut 4 slits into the top of the pie.
- Transfer the pie to a baking sheet and brush the top of the pie with a little heavy cream.
- Bake for 20 minutes, then reduce the temperature to 350 degrees F, and bake for 25 to 30 minutes. The pie is ready when the top is golden brown and some of the juices bubble out.
- Remove pie from the oven and let cool completely before slice. YES YOU MUST LET IT COOL! If not it will run when you try to cut out a slice.
Nutrition
Serving: 1g | Calories: 319kcal | Carbohydrates: 53g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 218mg | Fiber: 2g | Sugar: 26g