Strawberry Rhubarb Pie
Enjoy a slice of summer with our mouthwatering strawberry rhubarb pie. The sweet strawberries and tangy rhubarb create the perfect balance of flavors.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Fruit Pies
- Method: Bake
Ingredients
Scale
- homemade or refrigerated pastry for a double crust 9-inch pie
- 1 1/4 cups granulated sugar
- 3 tablespoons instant tapioca
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 1/2 to 3 cups sliced (1/2-inch thick slices) rhubarb
- 1 1/2 cups sliced strawberries
- 1 tablespoon cold butter, cut into several small pieces
Instructions
- Prepare the pie pastry and separate it into two disks. Refrigerate for 20 to 30 minutes.
- Roll half of the dough out to about 11 inches in diameter. Fit the pastry into a 9-inch pie plate.
- In a large bowl combine the sugar, tapioca, salt, cinnamon, and nutmeg. Add the sliced rhubarb and strawberries; stir until well blended. Let stand for 15 minutes.
- Heat the oven to 400 F.
- Spoon the fruit mixture into the prepared pie crust. Dot with the small pieces of butter.
- Roll the remaining pastry disk out and place it over the top of the pie; trim the edges and crimp as desired.
- Cut several slits in the top of the pie to serve as a vent for steam.
- Bake for 20 minutes. Reduce the oven temperature to 350 F and bake for 30 to 40 minutes longer, or until the pie is nicely browned and the filling is bubbly.
- Cool on a rack.
- Serve slices warm or at room temperature with a scoop of ice cream or whipped cream.
- Cover the pie and store in the refrigerator.
Find it online: https://classic-recipes.com/strawberry-rhubarb-pie/