Description
A delicious strawberry rhubarb pie with a perfect balance of sweet and tart flavors.
Ingredients
Scale
- 2 cups strawberries, sliced
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 package pie crusts (2 crusts)
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, combine strawberries, rhubarb, sugar, flour, lemon juice, vanilla, and cinnamon.
- Pour the filling into one pie crust.
- Cover with the second pie crust, sealing the edges.
- Cut slits in the top crust to allow steam to escape.
- Bake for 15 minutes in the preheated oven.
- Reduce temperature to 350°F (175°C) and bake for an additional 30-35 minutes, until the filling is bubbly.
Notes
- Let the pie cool before serving.
- Serve with whipped cream or ice cream.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
Keywords: strawberry rhubarb pie recipe, pie, dessert