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    Spiced Strawberry Rhubarb Pie

    June 22, 2011 by Erin, The $5 Dinner Mom 3 Comments

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    spiced strawberry rhubarb pie

    So I actually made this pie last week, before our weekend berry picking adventure.

    And I’m tempted to make it again with the berries that I froze “fresh from the farm.”

    For this, I cheated and used 2 pre-made pie crusts that I’ve had in the freezer since the holidays. And I say cheated, because I much prefer to use my own…but in a moment of weakness busyness over the holidays, I grabbed a few packages and didn’t end up using them. So now I figured, I better not let them go to waste and just use them up. And enjoy the convenience!

    (Note: If you freeze the store bought crusts, just set them out on the counter a few hours before you need to use them and let them come up to room temp before unrolling.)

    I even made a pretty lattice top. (Photo instructions here.)

    Strawberry Rhubarb Pie

    It all baked down to ooey-gooey sweet-tart perfection! Don’t worry if your pie seems kinda “tall” when you put it in the oven…it will shrink down as it bakes!

    And also, I recommend baking this with the pie plate on a foil lined cookie sheet. It can make for a bubbly mess in the bottom of your oven if you don’t!

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    Spiced Strawberry Rhubarb Pie

    Absolutely delightful!
    Prep Time15 minutes
    Cook Time1 hour
    Servings - 8 servings

    Ingredients 

    • 2 store bought crusts or 1 homemade crust (doubled)
    • 3 cups strawberries (about 1 lb.), halved
    • 2 cups rhubarb, sliced
    • 1 cup sugar
    • 1/4 cup cornstarch
    • 1 Tbsp cinnamon
    • 2 tsp nutmeg
    • 1/2 tsp salt
    • 1 egg yolk, to brush on top

    Instructions

    • Preheat the oven to 350, and lightly grease a pie plate with cooking spray.
    • Make the crust/roll out the crust on a lightly floured surface. Place into the pie plate.
    • In a mixing bowl, toss the strawberries, rhubarb, sugar, cornstarch, cinnamon, nutmeg and salt.
    • Pour the mixture into the pie plate. Make a lattice top over the strawberry mixture and pinch the edges together well.
    • Mix the egg yolk with 1 Tbsp water in a small mixing bowl and brush on top of the lattice and edges of the pie crust.
    • Bake in the preheated oven (on a foiled lined baking sheet) for 1 hour, 15 minutes.
    • Serve warm with ice cream, or cold (for breakfast!). Yes, it's OK to eat this for breakfast! 😉
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    Filed Under: Baking, Dessert Recipes, Fresh Fruit Recipes

    Comments

    1. Brochure Template says

      June 22, 2011 at 11:39 pm

      Wow it looks delicious! Is it necessary to put an ice cream?Maybe it’s hard for me to prepare like this one because it takes too much time .

      Reply
    2. carrie says

      June 23, 2011 at 2:32 pm

      That looks great. I’ve never been a big fan of rhubarb, but i would be willing to try it again if it was in a pie like that 😉

      Reply
    3. Karen says

      July 28, 2019 at 4:31 pm

      Wow! I cannot believe it’s been 8 years since anyone posted on here!

      I just put my pie in the oven. Will try to remember to post how it turned out!

      Reply

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    I’m Erin Chase…

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