This strawberry rhubarb pie is a favorite springtime dessert in our house. The fruity filling is a gorgeous color and has a sweet-tart flavor; bake in your favorite pie crust and serve warm with vanilla ice cream.
Ingredients
- 1 cup white sugar
- 0.5 cups all-purpose flour
- 1 pound rhubarb , cut into ¼-inch slices
- 2 pintss fresh strawberries , hulled and quartered
- 1 , 14.1 ounce
- 2 tablespoons butter
- 1 large egg yolk
- 2 tablespoons white sugar for sprinkling
Instructions
-
1
Preheat the oven to 400 degrees F (200 degrees C).
-
2
Mix flour and sugar together in a large bowl.
-
3
Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
-
4
Pour filling into prepared pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
-
5
Brush egg yolk on top of pie with a pastry brush.
-
6
Sprinkle with sugar.
-
7
Cut several slits in the top crust to allow steam to escape.
-
8
Bake in the preheated oven until bubbly and brown, about 35 to 40 minutes. Cool pie on rack.
-
9
Enjoy!
Nutrition Facts
Per serving
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