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Zendea's Strawberry Rhubarb Pie

Zendea's Strawberry Rhubarb Pie

Cost $8.5, save $15

Source: Recommended by CookPal

  • 60 Min
  • 6 Servings
  • $8.5

INGREDIENTS

  • Filling

    • 🧂 1 cup white sugar
    • 1 ½ cups sliced fresh or frozen rhubarb, thawed
    • 🧈 ½ cup butter
    • 🍓 ½ cup frozen sliced sweetened strawberries, thawed
    • 🥚 2 eggs

  • Crust and Topping

    • 1 (15 ounce) package pastry for a 9 inch double crust pie
    • 🥛 1 tablespoon milk
    • 🧂 3 tablespoons white sugar

STEPS

1

Preheat oven to 375 degrees F (190 degrees C).

2

Place 1 cup of sugar into a saucepan, and mix in the rhubarb; add butter, and bring to a boil over medium-high heat. Cook, stirring often, until the rhubarb is tender, about 10 minutes. Stir in the strawberries, and set aside. Let cool to lukewarm. Beat the eggs in a bowl until frothy, and mix into the rhubarb mixture.

3

Unroll the pie crusts, and line an 8-inch pie dish with a crust; pour the filling into the bottom crust. Place the second crust on top of the pie, and press the edges together. Crimp edge with a fork to seal. Cut 4 1-inch slits in the top of the crust with a sharp knife. Pour milk into a small bowl, and brush top crust with milk; sprinkle pie with 3 more tablespoons of sugar.

4

Bake the pie in the preheated oven until the crust is golden and the filling is set, 45 minutes to 1 hour. Allow pie to cool before cutting. Refrigerate leftovers.

NUTRIENTS

Per 1 serving

🔥

669

Calories

  • 7
    Protein
  • 76
    Carbs
  • 39
    Fats

💡 Ensure the rhubarb mixture cools to lukewarm before adding the eggs to prevent curdling.Brush the crust with milk for a golden, glossy finish.Refrigerate any leftovers to maintain freshness and flavor.