So, I have this aunt, whom I love a lot, she lives in Montana, she makes awesome food. She makes this awesome strawberry-rhubarb pie, everyone loves it and everyone wants the recipe. Everyone including me. So I asked her for it and she said....no!
So I was forced to find another recipe. This one is pretty darn good and when you're in doubt about a recipe you're planning to make because you know it's going to be compared to another one that is super fantastic then you go with a trusted cook/baker. In this case I went with Smitten Kitchen because everything I've ever made of hers has been amazing. This recipe didn't disappoint! I loved it! It is slightly different from my aunt's but since it doesn't look like I'll be getting that recipe anytime soon I'm quite happy with this one.
If you've never had rhubarb before it's hard to describe, and you might be better off just trying a piece of strawberry rhubarb pie from your local bakery, it's fairly common. Rhubarb by definition is a vegetable, however in 1947 it was decided in court to be identified as a fruit (in the U.S.) for the purpose of regulations and duties. it is most commonly served in pies or jams and has sugar added to cut through it's sharp flavor.
Cut up the strawberries and rhubarb into bite sized pieces.
Use a large bowl to mix the ingredients before transferring to a pie plate.
The butter makes the syrup that is created inside, nice and flavorful.
Doesn't that look beautiful?
I love the little crunch that a sprinkling of coarse sugar adds.
By letting the pie cool completely you will be able to serve it without it spilling out all over the sides. It's strawberry season here in the South but if it's not quite yet that time of year where you live you can do this entire recipe with frozen fruit. At the very least you might have to use frozen rhubarb since sometimes it can be hard to find fresh.
I'm a huge fan of the sweet strawberries and the little tartness from the rhubarb. This is one of my favorite flavor combinations!
Recipe from Smitten Kitchen
- 3 1/2 cups rhubarb (1 1/2 pounds) cut into 1/2 inch pieces
- 3 1/2 cups strawberries (1 pound) hulled and sliced
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 Tbsp lemon juice
- 1/4 tsp salt
- 1/4 cup quick cooking tapioca
- 2 Tbsp unsalted butter, cut into pieces
- 1 large egg yolk with 1 tsp of water added for egg wash
- 1 recipe for double pie crust (or store bought)
- Preheat oven to 400 degrees.
- If you're using a fresh pie crust recipe, roll it out on a floured surface and then gently transfer to the deep dish pie plate.
- In a large bowl add the strawberries, rhubarb, sugars, lemon juice, salt and tapioca. Stir together to combine.
- Add the fruit mixture to the pie plate in a mound.
- Dot the fruit with the butter pieces.
- Top the fruit with the other crust that has been rolled out to form a circle that will overhang by about 1/2 inch.
- Cut any dough that is longer then 1/2 inch and then tuck the remaining overhang under itself and crimp the edges.
- Transfer the pie to a baking sheet and then use the egg wash mixture to brush over the top of the crust. Cut some slits for steam to escape. I used a little coarse sugar to sprinkle over the top of the crust as well but that is optional.
- Bake for 20 minutes and then reduce the temperature to 350 degrees and bake for an additional 25 - 30 minutes until the pie liquid is bubbling and the crust is nicely golden.
- Remove from the oven and let cool completely on a cooling rack. The liquid inside will be fully gelled when completely cool.