My Own Strawberry Rhubarb Pie

Name: My Own Strawberry Rhubarb Pie
Prep time: 5 h 10 min
Cook time: 5 h 10 min
Total time: 5 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters brown sugar; 1 Tbsp butter, diced; 59 milliliters all-purpose flour; 1 teaspoon ground allspice; 1 teaspoon ground cinnamon; 1 Tbsp milk; 710 milliliters chopped rhubarb; 710 milliliters strawberries, cut into 1/2-inch pieces; 1 Tbsp white sugar

My Own Strawberry Rhubarb Pie is a vegetarian recipe with 8 servings. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains around 1g of protein, 2g of fat, and a total of 114 calories. It works best as a dessert, and is done in around 5 hours and 10 minutes. Head to the store and pick up brown sugar, strawberries, flour, and a few other things to make it today. 1 person found this recipe to be scrumptious and satisfying. It is perfect for Mother's Day.

Instructions

Mix the strawberries, rhubarb, brown sugar, 1/2 cup of white sugar, cinnamon, allspice, cornstarch, and flour into a bowl; stir until the flour and cornstarch are smoothly combined.

Ingredients you will need

Strawberries

Brown Sugar

Granulated Sugar

Corn Starch

Allspice

Cinnamon

Rhubarb

All Purpose Flour

Equipment you will use

Bowl

Let the filling stand for 30 minutes. If the filling is very juicy, add an additional tablespoon of cornstarch.

Ingredients you will need

Corn Starch

Preheat oven to 400 degrees F (200 degrees C).

Equipment you will use

Oven

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.

Ingredients you will need

Pie Dough

Crust

Roll

Equipment you will use

Pie Form

Roll the remaining half out into a 10-inch circle on a floured work surface, and set aside.

Ingredients you will need

Roll

Pour the filling into the crust-lined pie dish. Scatter diced butter over the top.

Ingredients you will need

Butter

Crust

Equipment you will use

Pie Form

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.

Ingredients you will need

Crust

Water

Equipment you will use

Pastry Cutter

Brush the crust with milk, and sprinkle with 1 tablespoon of sugar. Cover pie edges with aluminum foil strips.

Ingredients you will need

Crust

Sugar

Milk

Equipment you will use

Aluminum Foil

Bake pie in preheated oven for 15 minutes; lower temperature to 375 degrees F (190 degrees C), and bake until the filling is bubbling and the crust is golden brown, about 40 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove aluminum foil about 15 minutes before end of baking. Turn off oven, and allow pie to rest for 15 minutes with the door open, and 15 more minutes with the door closed. Allow to cool completely on wire rack for several hours or overnight; filling will thicken as it sits.

Equipment you will use

Aluminum Foil

Wire Rack