Strawberry Rhubarb Pie
Tart rhubarb with juicy summer strawberries in a flaky crust make the perfect dessert!
Foto: Spend With Pennies
Ingredients
- 1 double pie crust
- 1 tablespoon all-purpose flour
- 1 tablespoon granulated sugar
- 3 cups rhubarb (chopped)
- 3 cups halved fresh strawberries
- 1 ¼ cups granulated sugar
- 3 tablespoons Minute tapioca
- 1 lemon ((zest only))
- 1 egg
Steps
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Preheat the oven to 425°F.
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Line a pie plate with pastry, ensuring that it covers the bottom and sides of the plate evenly. In a small bowl, combine 1 tablespoon of flour and 1 tablespoon of sugar. Sprinkle evenly over the bottom of the pastry-lined crust.
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In a large bowl, combine the rhubarb, strawberries, remaining sugar, tapioca, and lemon zest. Gently stir the ingredients to combine.
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Pour the fruit mixture into the prepared crust. Place the remaining crust on top and cut 4-5 slits in the top crust to allow steam to escape. Alternatively, you can create a lattice crust.
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In a separate bowl, beat an egg. Brush the beaten egg over the top crust.
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Place the pie on the bottom rack of the preheated oven. Bake for 15 minutes at 425°F. After 15 minutes, reduce the oven temperature to 350°F. Continue baking for an additional 45 minutes or until the filling is bubbly and the crust turns golden brown.
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Cool at room temperature before serving to allow the filling to set.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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