Strawberry Rhubarb Pie
Make this old-fashioned strawberry rhubarb pie! It's sweet, tart, and so good with a scoop of vanilla ice cream. Perfect dessert for spring or summer!
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Rhubarb Pie Like My Grandmother’s
Rhubarb Pie is a perfect balance of sweet and tart between two pie crusts, and the filling is only 5 ingredients. My grandmother grew rhubarb and was known for her delicious rhubarb pies. This recipe brings back sweet memories and the taste of the pie is so scrumptious!
Rhubarb Pie
Ingredients
6 cups chopped rhubarb (fresh or frozen)
1 1/4 cups sugar (if you want pie to be less tart you can use 1 1/2 to 1 3/4 cups sugar)
6 tbsp all purpose flour
1 egg
1 tbsp butter
2 pie crusts
2 tbsp milk to brush over top crust
2 tbsp sugar to sprinkle over top crust
Instructions
Combine rhubarb, sugar, flour, and egg, and mix until all rhubarb is coated and egg is completely distributed. Pour filling into the bottom pie crust. Place pieces of butter on top of filling. Cover with second pie crust for the top. With a fork crimp the edges of the pie crust sealing the two crusts together. Brush top of pie with milk and sprinkle with sugar and then cut slits in the pie dough. Bake in a 450 degree oven for 15 minutes then turn oven down to 350 degrees and bake an additional 40 to 45 minutes until the crust is golden brown and rhubarb is tender. Allow pie to cool for 15 minutes before slicing. Serve with whipped topping or vanilla ice cream.
Tip: Fold some aluminum foil around the edges of pie to keep crust from becoming too dark during baking.
Thyme to Cook WV
How to Make Strawberry Rhubarb Pie from Scratch
Strawberry rhubarb pie is a culinary staple here in rural Iowa! A plant that grows well in cooler climates, rhubarb is a tart and sweet vegetable that pairs beautifully with fruit like strawberries, cherries, oranges, and apples. I make strawberry rhubarb pie for my family every May and June, and it's a beloved tradition that I enjoy sharing. We only get to eat this pie a couple of times each year before the rhubarb is done for the season!
Click here to get the full recipe for my Strawberry Rhubarb Pie:
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The Most Delicious Strawberry Rhubarb Pie & Herringbone Lattice -- My FAVORITE Pie Recipe
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The best HOMEMADE RHUBARB PIE!
#weekendatthecottage #easydeliciousrecipes #rhubarbpie
For the full recipe:
This recipe for HOMEMADE RHUBARB PIE produces a dessert best enjoyed with a generous scoop of vanilla ice cream. Simple to make, spectacular to taste!
Making pies wasn’t always my thing; in fact there was a time when the thought never crossed my mind. My mom was an expert at it, as were a number of her friends and two of my sisters. There was no need for me to do it when so many others had the pie making thing down cold.
Soon after purchasing the cottage, my eldest sister Milisa came up for an extended visit. She and I share a number interests, like choral music and detective and suspense novels. It was during that week that Milisa and I went pie-crazy. We listened to great music as we made them, and then snuck away to our detective thrillers while they baked. Ever since, pies have been a passion.
Needless to say, I’m now a big proponent of this time-honoured culinary tradition. If you’ve never made a pie from scratch before, I’m hoping this post encourages you. Make a pie once and you’ll be making them forever.
Here are a few key things to keep in mind:
1) PIE DOUGH – Making dough from scratch can be intimidating and stops most people from making pies, but fear not - HERE is my easy-to-follow tutorial on making pie dough. The recipe yields six discs of dough so you’ll be able to make additional pies over the next few months!
2) RHUBARB – In my opinion, rhubarb is a wonder plant. The distinct, tart flavour of rhubarb is so perfect in this application because of the way we soften it with sugar and vanilla. There’s nothing quite like it. Before chopping up the stalks to use in recipes, be sure to remove the ruffled, fan-shaped green leaves from the ends as they’re poisonous.
3) CRUST – I always bake a PUMPKIN pie without a top crust while my PEACH pie gets the crisscross lattice. For this pie, I recommend a full top crust complete with small slits to allow the steam to escape during baking.
4) OVERFLOW – Rhubarb pies have a tendency to weep when baking, usually in the last 15 minutes or so when the rhubarb softens and the sugar and cornstarch start bubbling. I suggest placing a cookie sheet on the rack beneath to catch any overflow.
Finally, I think this pie always begs for a stylish send-off to the table when it’s time to serve - à la mode with vanilla ice cream, for a perfect presentation.
The quintessential flavour of HOMEMADE RHUBARB PIE is beyond compare. Make it, serve it and savour it!
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How to Make Fresh Rhubarb Pie | Allrecipes.com
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See how to bake a delicious rhubarb pie from scratch—with just five ingredients. The key is a high baking temperature to start, and then finishing the baking at a lower temperature. It softens the fresh rhubarb without making it mushy. It's fantastic.
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