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Strawberry Rhubarb Pie

by Matthew Johnson • from the video 3 Seasonal Recipes To Try In May

Ingredients

for 6 servings

  • 3 cups
    rhubarb, chopped (300 g)
  • 3 cups
    strawberry, quartered (450 g)
  • 1 cup
    sugar (200 g)
  • ¼ cup
    cornstarch (30 g)
  • ¼ teaspoon
    salt
  • 1 package pie dough
  • whipped cream, to garnish

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Preparation

  1. In a large bowl, toss the strawberries and rhubarb with the sugar, salt, and cornstarch. Set to the side.
  2. Line a pie tin with the pie dough.
  3. Preheat the oven to 375°F (190°C).
  4. Empty rhubarb and strawberry mixture into the pie tin, evenly distributing the mixture.
  5. Cut pie dough into strips and weave a lattice design on top of the pie. (You can also top with more pie dough in a full sheet with slits.)
  6. Bake the pie until the filling is bubbling and the crust is golden brown, about 2 hours. Cover the edge of the pie with foil if it begins to darken.
  7. Let cool slightly before serving.
  8. Enjoy!
 

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