Strawberry Rhubarb Pie

If you’re in the mood for a classic dessert that’s both sweet and tangy, look no further than this Strawberry Rhubarb Pie. Combining the tartness of rhubarb with the sweetness of strawberries, this pie is a perfect balance of flavors. With a lattice crust and a buttery finish, it’s sure to become a family favorite. Here’s everything you need to know to bake this delightful pie from scratch.

Ingredients:

• 3 eggs, beaten
• 2 1/2 cups red rhubarb, cut into 1-inch slices
• 1 1/4 cups sugar or sugar substitute
• 1 1/2 cups fresh strawberries, sliced
• 1/4 cup enriched flour
• 1 9-inch pastry crust with lattice top
• 1/4 teaspoon salt
• 1 tablespoon butter or margarine
• 1/2 teaspoon nutmeg

Directions:

1. Prepare the Filling:
   • In a mixing bowl, combine the beaten eggs, sugar (or sugar substitute), flour, salt, and nutmeg. Mix well to create a smooth mixture.
   • In a separate bowl, combine the sliced rhubarb and strawberries.
2. Assemble the Pie:
   • Line a 9-inch pie plate with the pastry crust.
   • Fill the crust with the combined rhubarb and strawberries.
   • Pour the egg mixture evenly over the fruit.
   • Dot the filling with small pieces of butter or margarine for added richness.
   • Top with the lattice crust, crimping the edges high to ensure a well-sealed pie.
3. Bake:
   • Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
   • Bake the pie for about 40 minutes or until the crust is golden brown and the filling is bubbling.

Serving and Storage Tips:

Serving Tips:

• Cool Before Slicing: Allow the pie to cool completely on a wire rack before slicing. This helps the filling set properly and makes for cleaner slices.
• Serving Temperature: Serve the pie at room temperature or slightly warmed. A scoop of vanilla ice cream or a dollop of whipped cream pairs wonderfully with this pie.
• Presentation: Garnish each slice with a fresh mint leaf or a dusting of powdered sugar for an elegant touch.

Storage Tips:

• Short-Term Storage: Store any leftover pie in an airtight container at room temperature for up to 2 days. This helps maintain its crust’s crispness.
• Refrigeration: For longer storage, refrigerate the pie for up to a week. Cover it well to prevent it from drying out or absorbing odors from the fridge.
• Freezing: If you want to keep the pie for an extended period, freeze it for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. To reheat, bake from frozen at 350°F (175°C) for 20-30 minutes, or until heated through and the crust is crisp.

By following these serving and storage tips, you can enjoy your Strawberry Rhubarb Pie at its best, whether you’re serving it fresh or saving it for later.

Variations:

1. Strawberry Rhubarb Crumble Pie:

• Replace the lattice crust with a crumb topping. Mix 1/2 cup of flour, 1/2 cup of sugar, and 1/4 cup of butter until crumbly. Sprinkle it over the fruit filling before baking.

2. Gluten-Free Strawberry Rhubarb Pie:

• Use a gluten-free pastry crust in place of the traditional pie crust. Ensure all other ingredients, including flour, are gluten-free.

3. Vegan Strawberry Rhubarb Pie:

• Substitute the eggs with a mixture of 1 tablespoon of ground flaxseed and 3 tablespoons of water (mixed and allowed to sit until gelatinous). Use a vegan butter alternative or margarine for the crust and filling.

4. Strawberry Rhubarb Pie with a Streusel Topping:

• Add a streusel topping made from 1/2 cup flour, 1/2 cup oats, 1/4 cup brown sugar, and 1/4 cup cold butter cut into small pieces. Sprinkle over the pie before baking.

5. Strawberry Rhubarb Pie with Ginger:

• Add 1 teaspoon of grated fresh ginger or 1/2 teaspoon of ground ginger to the filling for a spicy, aromatic twist.

6. Strawberry Rhubarb Pie with Almond:

• Incorporate 1/4 cup of finely chopped almonds into the filling or sprinkle almond slices on top of the lattice crust before baking for added crunch.

7. Strawberry Rhubarb Pie with Citrus:

• Add the zest of one lemon or orange to the filling to brighten the flavors with a citrusy note.

8. Strawberry Rhubarb Pie with Cream Cheese:

• Mix 1/2 cup of softened cream cheese into the filling for a richer, creamier texture.

9. Strawberry Rhubarb Pie with Mint:

• Add 1 tablespoon of finely chopped fresh mint leaves to the filling for a refreshing herbal flavor.

10. Strawberry Rhubarb Pie Bars:

• Convert the pie into bars by pressing the crust mixture into the bottom of a baking dish, layering the filling, and topping with a second layer of crust or a crumble topping. Bake as directed, adjusting the baking time as needed.

These variations offer different ways to enjoy the classic Strawberry Rhubarb Pie, catering to various dietary preferences and flavor preferences.

FAQs:

1. Can I use frozen rhubarb and strawberries for this pie? Yes, you can use frozen rhubarb and strawberries. Make sure to thaw them completely and drain excess moisture before adding them to the pie filling to avoid a watery pie.

2. How can I prevent my pie from being too runny? To prevent a runny pie, ensure that you thoroughly mix the sugar and flour into the fruit filling to absorb excess moisture. You can also bake the pie a bit longer if needed, until the filling is bubbly and the crust is golden brown.

3. Can I make the pie crust ahead of time? Yes, you can make the pie crust ahead of time. Prepare the crust, wrap it tightly in plastic wrap, and refrigerate it for up to 2 days or freeze it for up to 2 months. Allow it to thaw before using.

4. What can I use instead of a lattice crust? Instead of a lattice crust, you can use a solid top crust, a crumble topping, or a streusel topping. If using a solid top crust, cut slits in the crust to allow steam to escape.

5. How do I know when the pie is done baking? The pie is done when the filling is bubbly and the crust is golden brown. A toothpick inserted into the crust should come out clean, and the filling should be thickened.

6. Can I use a pre-made pie crust for this recipe? Yes, you can use a pre-made pie crust. Just be sure to follow the instructions on the package for pre-baking or assembling the crust.

7. How should I store leftover pie? Store leftover pie in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days. You can also freeze the pie for up to 2 months.

8. Can I use a different type of fruit in this recipe? Yes, you can substitute the strawberries and rhubarb with other fruits. For example, try using blueberries, raspberries, or peaches, adjusting the sugar and thickening agent as needed.

9. What’s the best way to reheat leftover pie? Reheat leftover pie in a 350°F (175°C) oven for about 10-15 minutes, or until warmed through. You can also microwave individual slices for about 30-45 seconds.

10. How do I make sure the pie crust doesn’t get soggy? To prevent a soggy crust, bake the pie on a lower rack in the oven to ensure the bottom crust gets cooked. You can also pre-bake the crust for 10 minutes before adding the filling to give it a head start.