-
-
My review
Summer Strawberry Rhubarb Pie
1
GoodGoneGirl
"Reminds me of the first days of summer, picking strawberries with my mom, and getting ready for the 4th of July."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 10 m servings 406Original recipe yields 8 servings (1 9-inch pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 450 degrees F (230 degrees C). Divide the pie pastry in half; roll out half into a circle on a floured work surface, and line a 9-inch pie dish with bottom crust. Roll the remaining half out into a 10-inch circle on a floured work surface, and set aside.
- Mix the rhubarb, whole strawberries, 1 cup of sugar, flour, butter, and nutmeg together in a bowl. Pour the filling into the crust-lined pie dish.
- Cut the remaining crust into 3/4-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Mix 1 tablespoon of sugar with cinnamon in a small bowl, and set aside.
- Bake in the preheated oven for 10 minutes; reduce heat to 375 degrees F (190 degrees C). Remove pie. Sprinkle the top with the cinnamon-sugar mixture, and return to oven; bake until the crust is golden brown and the filling is bubbling, about 30 more minutes.
You might also like
Footnotes
- Editor's Note
- Make a beautiful lattice-top crust to show off your skills with our article, "Making a Lattice-Top Pie Crust."
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1720 Ratings
-
-
-
-
-
Most helpful positive review
3/25/2011
This ia almost the same as the one I've been making for years except I put everything in a large sauce pan on top of the stove and cook everything until it thickened up and I can taste it to be ...
Most helpful
Most positive
Least positive
Newest
3/25/2011
This ia almost the same as the one I've been making for years except I put everything in a large sauce pan on top of the stove and cook everything until it thickened up and I can taste it to be ...
7/17/2011
This pie came out perfectly! The sweetness is just right, though I did skimp on the sugar by about 1/4 cup. Highly recommended.
8/27/2011
This recipe was REALLY yummy, but the filling was too much for the pan. It was also very liquid and took extra long to bake. I recommend using 1.5 cups of diced rhubarb with 2 cups hulled strawb...
7/28/2011
I am a rookie baker and this pie turned out really great! I over did the nutmeg a bit since I didn't pre-measure it (just grated it in the bowl). I followed the advice of one review and combine...
6/22/2011
I've eaten and made this many times. It always turns out great ang gets a lot of good feed back. So easy to make and so nice for a summer dessert.
9/11/2016
Came out a little runny at first. Let it cool completely and it is perfect!!