Sensational Strawberry Rhubarb Pie
Sensational strawberry rhubarb pie with frozen fruit is a flavorful blend of juicy strawberries and tart rhubarb in a flaky bottom crust. The sweetness of the juicy strawberries balances out the bitterness of the rhubarb. A rhubarb looks like pink celery. Its stalk form with the leaves on its end. Also, it is not edible when raw because it is usually cooked down and sweetened. That is why both strawberry and rhubarb works perfectly together! It is a delicious and healthy dessert that everyone will love, especially this Summer.
Servings: 8
Equipment
- 9-inch pie plate
- Mixing bowls
- Measuring Spoons
- Measuring cups
Ingredients
For the Pie
- 9- inch pie crust
- 4 cups rhubarb trim the poisonous end, cut crosswise into 1/2-inch pieces
- 2 cups medium strawberries stemmed, quartered
- A tbsp of lemon juice
- A teaspoon of lemon zest
- 3/4 cup granulated sugar
- 1/4 cup tapioca
- 1/4 teaspoon kosher salt
For the Crumb Topping
- 3/4 cup all-purpose flour
- 1/3 cup packed brown sugar
- 3 tbsp granulated sugar
- A teaspoon of cinnamon
- 1/8 teaspoon salt
- 6 tbsp of cold unsalted butter
For Serving
Instructions
- Preheat oven to 400°F or 200°C. Place the rack in the middle position then, line a rimmed baking sheet with foil.
- Take your 9-inch pie plate and roll out the pie crust, trim the edge into 1/2. Then, refrigerate while preparing the filling and topping.
- Get your mixing bowl, then add the rhubarb and strawberries with lemon juice, orange zest, sugar, tapioca, and salt until the mixture starts to liquefy and syrupy. Set aside for 10 minutes. Put the filling into the crust and spread out evenly.
- Now for the crumb topping, grab your mixing bowl, and add the flour, brown sugar, granulated sugar, cinnamon, and salt. Incorporate the butter with your bare hands until it clumps. Use a pastry brush to add a thin layer of egg white or cream over the top of the pie if you want a nice glace.
- Afterward, add the strawberry-rhubarb mixture into the pie shell then, sprinkle with crumb topping. Place pie on the prepared baking sheet.
- Next, place the pie in the oven and bake it for 20 minutes. Reduce heat to 350°F and bake an additional 40 to 50 minutes longer until topping has browned and crust is lightly browned.
- Serve cold the filling will thicken and set as it cools. Slice and serve with the ice cream of your choice.
Notes
It is preferable to use fresh rhubarb and strawberries. If you only have the frozen ones, no need to thaw as long as you drain the excess water. Do not cut it before it is entirely cool to avoid a runny and watery pie since the pie filling requires plenty of time to cool down so it can thicken and set up appropriately. Also, the pie filling can be blended then frozen for as long as three months so, before using it, it is best to thaw overnight in the refrigerator.
Want more recipes?Check out Our YouTube Channel!
