Renee's Strawberry Rhubarb Pie

Name: Renee's Strawberry Rhubarb Pie
Total time: 55 min
Yield: 8 Servings
Ingredients: 2 tablespoons cornstarch; 💧 1 tablespoon water; 2 ½ cups diced fresh rhubarb; 🍓 2 ½ cups sliced fresh strawberries; 🧂 1 ¼ cups white sugar; 1 teaspoon vanilla extract; ¾ teaspoon ground cinnamon; 🍋 ½ teaspoon fresh lemon juice; 1 (14.1 ounce) package double-crust pie pastry, thawed; 🥚 1 large egg white; 💧 1 teaspoon water; 🧂 1 tablespoon turbinado sugar (such as Sugar in the Raw)

Cost $15, save $10

Source: Recommended by CookPal

55 Min
8 Servings
$15

Renee's Strawberry Rhubarb Pie

Cost $15, save $10

Source: Recommended by CookPal

55 Min
8 Servings
$15

INGREDIENTS

Filling
- 2 tablespoons cornstarch
- 💧 1 tablespoon water
- 2 ½ cups diced fresh rhubarb
- 🍓 2 ½ cups sliced fresh strawberries
- 🧂 1 ¼ cups white sugar
- 1 teaspoon vanilla extract
- ¾ teaspoon ground cinnamon
- 🍋 ½ teaspoon fresh lemon juice
Crust
- 1 (14.1 ounce) package double-crust pie pastry, thawed
Topping
- 🥚 1 large egg white
- 💧 1 teaspoon water
- 🧂 1 tablespoon turbinado sugar (such as Sugar in the Raw)

STEPS

Whisk cornstarch and 1 tablespoon of water together until combined. Stir in rhubarb, strawberries, sugar, vanilla extract, cinnamon, and lemon juice. Allow mixture to stand for 30 minutes.

Preheat the oven to 425°F (220°C).

Arrange bottom crust into a 9-inch pie dish. Roll the remaining crust into a 10-inch circle on a floured work surface. Cut into 1-inch wide strips; set aside.

Stir the filling; pour into the prepared pie dish. Moisten the bottom crust rim with water. Lay two longest strips of remaining crust in a cross in the middle of the pie. Alternate horizontal and vertical strips, weaving as you go. Press strips down on the crust rim to seal; trim excess. Brush lattice top with egg white and water mixture. Sprinkle with turbinado sugar. Wrap aluminum foil strips around edges of pie.

Bake in the preheated oven for 15 minutes. Reduce heat to 375°F (190°C) and bake until crust is golden and filling is bubbling, about 40 to 45 minutes. Remove aluminum foil for the last 10 minutes of baking time.

Allow the pie to cool completely before serving.

NUTRIENTS

Per 1 serving

🔥

391

Calories

4
Protein
61
Carbs
15
Fats

💡 Use fresh rhubarb and strawberries for the best flavor combination.Wrapping aluminum foil around the edges prevents the crust from burning.Let the pie cool completely to ensure the filling sets before slicing.