Fresh Strawberry-Rhubarb Pie
Strawberry-rhubarb pie is a classic summer dessert in the United States, especially in regions where rhubarb is grown.
This is vegetarian recipe. Dish can be prepared in 135 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 1.5 cup Pie Crust
- 2 cup Strawberries
- 2 cup Rhubarb
- 1 cup Granulated Sugar
- 2 tablespoon Cornstarch
- 1 tablespoon Lemon Juice
- 1 teaspoon Vanilla Extract
- 1 beaten Egg
- 1 tablespoon Turbinado Sugar
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the pie crust and place it in a pie dish.
- In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Mix well.
- Pour the strawberry-rhubarb mixture into the pie crust.
- Place the second pie crust on top and seal the edges.
- Brush the beaten egg over the top crust and sprinkle with turbinado sugar.
- Cut slits in the top crust to allow steam to escape.
- Bake for 45-50 minutes, or until the crust is golden brown.
- Remove from the oven and let the pie cool for at least 1 hour before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 16g25%
- Total Carbohydrate 50g17%
- Sugars 28g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.