This pie isn’t very different from a traditional strawberry rhubarb pie, but since we’re using a baking sheet with raised edges, it’s big enough to feed a huge crowd. Not to mention that this recipe uses fresh ingredients to create a perfect combination sweet and tart. Try making this for your next big gathering!
Want to see more? Check out the video!
For a sweeter pie: soak the rhubarb wedges in a bowl of water with sugar and salt to cut down on the tartness.
Ingredients
- 4 cups fresh rhubarb, sliced
- 3 cups fresh strawberries
- zest of 1 orange
- juice of 1 orange
- 1 ½ cup white sugar
- 1/2 cup brown sugar
- 2 tablespoon cornstarch
- 1 tablespoon cinnamon
- 1 pinch of kosher salt
- 1 pinch of black pepper
- 2 batches of pie crust (store bought or homemade)
- 1 pinch of sanding sugar
- 1 egg
Preparation
- 1 Preheat oven to 375
- 2 Prepare your homemade pie crust and divide into two separate portions
- 3 Crack egg into small bowl and whisk to prepare egg wash
- 4 Trim and prepare rhubarb into half inch chunks
- 5 Remove stems and quarter strawberries
- 6 Add strawberries and rhubarb slices into a bowl and zest 1 orange over the fruit
- 7 Juice the same orange into the bowl of fruit
- 8 Add white sugar, brown sugar, cornstarch, cinnamon, pepper, and salt over the fruit and mix well
- 9 Roll out half of the pie crust and layer the base of the edged baking sheet
- 10 Pour fruit mixture into the dish
- 11 Roll the other half of the pie crust and layer it over the top
- 12 Crimp the edges of the pie to seal it closed
- 13 Brush with eggwash and sprinkle sanding sugar over the top
- 14 Cut vents into the top of the pie crust
- 15 Bake for 55-60 minutes until crust is golden brown
- 16 Allow the pie to cool before serving
