This Old Fashioned Strawberry Rhubarb Pie is a winning combination of sweet strawberries, tart rhubarb and just enough sugar. The addition of the crumbly almond crust is perfection!to be wary of rhubarb, it's superb in this dessert!
Rhubarb is one of those fruits (or is it a vegetable?) that people either seem to love or to hate, but it is ubiquitous in old cookbooks because it was the first fruit to arrive in the Spring. My Dad is definitely in the “Love Rhubarb” Camp. He didn’t tell many stories about his childhood, but he did mention nostalgically (several times) that his Mom used to grow rhubarb in her garden and she made the best rhubarb pies. Though pies get a lot of love in autumn, with roundups like 20 Best Thanksgiving Pie Recipes, sometimes a new springtime pie will catch my fancy. Plus, since pies are my safe-space, even with my Dad's glowing recommendation I felt the need to ease into my rhubarb culinary experience with a Strawberry Rhubarb Pie. No easing necessary – it was darn good!
In my American heritage cookbooks rhubarb is primarily used in pies (i.e. strawberry rhubarb pie)– probably because it needs copious amounts of sugar to be edible! It was so common as a pie filling that the first cookbooks refer to rhubarb as “pie plant”. Fun fact just for you.
This Strawberry Rhubarb Pie recipe comes from The Settlement Cookbook, but the Almond Crust is from the American Woman’s Cookbook. It has an unusual mixing method where you mix the cornstarch with the fruit first then whisk the egg with sugar in a separate bowl. The egg mixture is poured on top of the prepared fruit mixture.
Strawberries and rhubarb both release a lot of juice when they are cooked, so this pie is definitely a little runny even when cooled. The key to a thicker filling here is to make sure it bakes long enough!
Strawberry Rhubarb Pie
For the pie:
- 1 ½ cups rhubarb
- 1 ½ cups strawberries
- 2 tablespoons cornstarch
- 1 ½ cups sugar
- 1 egg
- 1 tablespoon heavy cream (optional)
- turbinado sugar (optional)
Double almond pie crust or regular pie crust
To prepare the pie:
- Preheat oven to 425. Line pie plate with pastry and place on a cookie sheet in the refrigerator.
- If rhubarb is still green, peel with a vegetable peeler. This is unnecessary if it is ripe and pink!
- Slice both rhubarb and strawberries into ¼ inch pieces.
- Place into a bowl and sprinkle mixture with cornstarch. Toss to coat.
- Whisk together egg and sugar vigorously until light and fluffy.
- Pour strawberry rhubarb mixture into the prepare pie crust. Do not mound up the filling like one does with apple pies. It will not cook down, just over.
- Pour egg mixture over the top.
- Cover with top pastry or with a lattice top, if desired. Trim off excess overhang (anything more than ½ inch over the edge) with kitchen scissors. Pinch top and bottom crust together and roll under. Crimp decoratively.
- Chill 30 minutes.
- Brush the top crust with heavy cream and generously sprinkle with turbinado sugar. This is optional but divine, so I wouldn't skip it!
- Bake in pre-heated oven for 30 minutes and then reduce to 325F until the filling is bubbly. Cover the edges of the crust after 20 minutes with aluminum foil to prevent over-browning.
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