- 3 1/2 C Strawberries, sliced
- 3 1/2 C Rhubarb, sliced
- 1/2 C Sugar
- 1/4 C Brown Sugar
- 1 t Cinnamon
- 1 t Vanilla
- 1/2 t Ground Ginger
- 3 T Cornstarch
- 1 T Lemon Zest
- 1 t Lemon Juice
- 1 t Orange zest
- Egg wash
- Raw sugar
Story
It’s getting warm finally! Really warm, for early May. So warm that we are tempted to get out the grill, make lemonade, and sit on the deck and enjoy a true summer meal. And what would be better than using fresh rhubarb to make a pie that celebrates the summer like none other? Our strawberry rhubarb pie abounds with the sweetness of summer berries, the tartness of fresh rhubarb, and the subtle spice of cinnamon and ginger. So dust off those patio chairs, whip up some pie dough, and get ready to enjoy a slice of strawberry pie in the sunshine!
KC’s pie dough recipe can be found here: https://kccateringllc.com/recipes/pie-dough/
Method:
Preheat oven to 400 degrees.
Make the pie dough and let it rest for at least 2 hours. Pull from the fridge and allow to soften slightly while you prepare the filling.
Combine the sliced strawberries, rhubarb, sugars, vanilla, ginger, cinnamon, lemon and orange zest. Mix thoroughly. Add the lemon juice and cornstarch and mix well.
Roll out the pie dough and place in dish, letting the sides overhang. Place the filling in the dish, and roll out either a double crust or make your lattice. Trim the edges and crimp. Brush egg wash on top of the crust, then sprinkle the raw sugar on top.
Bake at 400 degrees for 20 minutes, then turn down to 350 and bake another 25-30 minutes or until the filling is bubbling and the crust is golden brown. Allow to cool for at least an hour before serving.