By Mary G
Strawberry Rhubarb Pie
6 steps
Prep:30minCook:1h
Adapted from The NY Times recipe. Makes a 9-inch pie (6-8 servings).
This rave-worthy pie showcases perfectly the classic combination of sweet strawberries with tart rhubarb. The whole baked pie can be cooled completely and refrigerated overnight to help the filling set and slice more neatly. Be sure to top slices of pie with vanilla ice cream, either store-bought or homemade.
Updated at: Thu, 17 Aug 2023 04:02:50 GMT
Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
30
High
Nutrition per serving
Calories301.1 kcal (15%)
Total Fat11.7 g (17%)
Carbs48.9 g (19%)
Sugars28.4 g (32%)
Protein1.7 g (3%)
Sodium120.4 mg (6%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
If rhubarb is thick, peel it. Cut rhubarb into roughly 1-inch pieces. Halve or quarter strawberries. Combine rhubarb and strawberries in a bowl. Add almond extract. Mix sugar and tapioca together and fold gently into the strawberries and rhubarb. Allow to macerate for 15 minutes.
rhubarb1 pound
strawberries3 cups
almond extract1 tsp
tapioca3 TbspStep 2
Preheat oven to 425F.
Step 3
Line a 9-inch pie dish with the bottom crust.
pie crust1 Step 4
Spoon fruit into pastry shell and dot with butter. Roll out remaining pastry, cut into strips three-quarters of an inch wide and weave a lattice to cover the pie. You can simply lay the strips on top in criss-cross fashion if weaving is not one of your skills. Seal, trim and crimp the edges. Brush the lattice with milk and sprinkle with a bit of sugar.
unsalted butter3 Tbsppie crust1 Step 5
Bake in preheated oven for 15 minutes. Lower heat to 350 degrees and bake 40 minutes longer, until pastry has browned and filling begins to bubble.
Step 6
Let pie cool completely before serving, at least 3 hours and up to overnight to set the filling. Serve with vanilla ice cream or whipped topping.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
