Confession #1: I’ve never eaten pie before.
Confession #2: I have now fallen, completely head over heels for pie.
Strawberry rhubarb pie… tangy, sweet and simply extraordinary! After trying this pie, I have officially joined the Pie Appreciation Club. I can’t wait to try the many different pies that have now creeped their way onto my very long list of recipes to try. But let’s just focus on this one pie for now…
I have mentioned my lack of baking skills before in my Pound Cake post so my next confession should come as no surprise… I didn’t make the pastry! Instead I used the already made Pillsbury version – I didn’t even bother looking at the nutritional info, it is probably horrifying. So if making pastry is your thing, go for it – I’m just going to stand here in the corner with my store bought pastry…
Strawberry Rhubarb Pie
Recipe adapted from: Cooking Nook
1/2 cup sugar
1/2 cup light brown sugar, packed
1/4 cup flour
1 tablespoon cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 cups rhubarb, sliced into 1/2″ pieces
1 1/2 cups sliced strawberries
Directions (filling only)
Preheat oven to 425 degrees.
Combine the dry ingredients in a large bowl. (reserve about 1-2 tbsp for topping) Slice the rhubarb and strawberries. Once done slicing, combine the fruit with the other ingredients stirring around.
Spoon the mixture into a pastry lined pie plate and lay the top layer of pastry on top, sealing the edges.
Bake at 425 for 12 minutes, turn down the heat to 300 degrees and bake for 30 minutes.
Despite the bought pastry, this pie was perfect, it was enjoyed by many… I stashed away the one remaining piece for dessert… on second thought, I’m going to go and eat it now before anybody else finds it!