Our Favorite Strawberry Rhubarb Pie |
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Prep Time: 60 Minutes Cook Time: 2 Minutes |
Ready In: 62 Minutes Servings: 8 |
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We had rhubarb growing in the back of our newly acquired home so a friend gave me this recipe. She said she never use to like rhubarb until she started using this recipe. After making this pie my teenage son said, I never knew what rhubarb was and would not have tried it until I saw it growing. After eating it he said, This is the best pie I have ever eaten. It takes a while to make this, but 2 hours is sitting and cooling at two different times and 45 min. is baking. Ingredients:
1 pie dough (top and bottom crust) |
1/2 cup water |
1 lb rhubarb, cut stalks into 1/2-inch pieces (frozen works well) |
3/4 cup sugar |
2 tablespoons almond liqueur |
5 tablespoons cornstarch |
2 pints strawberries, quartered (frozen works well) |
1 egg yolk (mixed with 2t of water) |
Directions:
1. Preheat oven to 375 degrees.
2. Comine the water and sugar in a saucepan (large enough to later add the rhubarb,) and simmer the syrup over low heat for 2-3 minutes.
3. Add the rhubarb pieces.
4. Cook the syrup and rhubarb for 5 minutes.
5. Remove from heat and allow to steep for 20 minutes.
6. Strain out the rhubarb and set aside.
7. Mix the almond liqueur with the cornstarch (add a few drops of water if necessary to remove all lumps) and stir into the cooled syrup which is now a rhubarb color. (If you want it more red add a couple drops of red food coloring.).
8. Place the mixture back on the stove and cook the syrup till thick, about 5-6 minutes.
9. Return the rhubarb to the syrup, add the strawberries and stir to combine.
10. Remove from heat and cool completely for 1 hour.
11. Pour the fruit filling into the pie dish lined with the bottom crust. You can do a plain or lattice crust top.
12. Brush top with egg wash water mix.
13. Bake for 45 minutes. Allow to cool at least 1 hour before serving. This is great served with ice cream.
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