Ingredients for Our Favorite Strawberry Rhubarb Pie
- Pie Dough
- 1 cup water
- 4 cups chopped rhubarb
- 1 cup granulated sugar
- 2 tablespoons almond liqueur
- 2 tablespoons cornstarch
- 2 cups sliced strawberries
- Egg Yolk
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How to Make Our Favorite Strawberry Rhubarb Pie
- Preheat oven to 375°F (190°C).
- In a saucepan, combine 1 cup water and 1 cup granulated sugar. Simmer over low heat for 2-3 minutes, stirring occasionally.
- Add 4 cups chopped rhubarb to the saucepan.
- Cook the rhubarb and sugar syrup for 5 minutes, stirring gently.
- Remove from heat and let steep for 20 minutes.
- Strain the rhubarb mixture through a fine-mesh sieve, reserving the syrup and setting the rhubarb aside.
- In a small bowl, whisk together 2 tablespoons almond liqueur and 2 tablespoons cornstarch until smooth. Stir this mixture into the cooled rhubarb syrup.
- Return the mixture to the stovetop and cook over medium heat, stirring constantly, until the syrup thickens (about 5-6 minutes).
- Add the reserved rhubarb, 2 cups sliced strawberries, and stir to combine.
- Remove from heat and let cool completely for at least 1 hour.
- Pour the fruit filling into a 9-inch pie dish lined with your favorite pie crust.
- Top with a plain or lattice pie crust.
- Brush the top crust with an egg wash (1 egg beaten with 1 tablespoon of water).
- Bake for 45 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool completely for at least 1 hour before serving. Serve with a scoop of vanilla ice cream for an extra special treat!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
95g
Fat
10g
Carbs
14g
