A classic strawberry rhubarb pie recipe for your in-season rhubarb!
This recipe is part of a story called Rhubarb Rendevous, which highlights the benefits of growing your own rhubarb, how to cook with rhubarb and a few delicious recipes that you can try at home.
Ingredients
3eggs, beaten
1 1/4 cupscane sugar
1/4 cupall-purpose, unbleached, flour
1/4 teaspoonfine sea salt
1/2 teaspoonnutmeg
1 1/2 cupsstrawberries, fresh, sliced
2 1/2 cupsrhubarb, red, 1-inch slices
1 tablespoonbutter
1 (9-inch)pastry crust, plus a lattice top
Preparation
1
Preheat oven to 400 degrees. In a small bowl, combine eggs, sugar, flour, salt and nutmeg. Mix well then set aside. In another bowl, combine rhubarb and strawberries then set aside.
2
Line a nine-inch pie plate with pastry then fill it with fruit mixture. Pour egg mixture over fruit then dot with butter.
3
Top with lattice crust, crimping edge high then place in preheated oven (on a baking sheet to catch drips) and bake for about 40 minutes or until the center of the pie begins to bubble.
4
Cover edge of pie with foil if it begins to get too brown. Cool then serve warm, room temperature or chilled.
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