Strawberry-Rhubarb Pie is a simple pie for your first summer barbecue. This is a juicy pie, full of flavor and color
INGREDIENTS:
- 3 cups chopped rhubarb
- 2 cups strawberries
- 3 tablespoons cornstarch or arrowroot
- ½ cup honey
INSTRUCTIONS:
• PREHEAT OVEN:
Preheat the oven to 450°F (230°C).
• PREPARE THE FRUIT:
Clean the rhubarb and cut it into ½- to ¾-inch pieces. Also, clean the strawberries and cut them into quarters.
• MIX THE FRUIT:
Combine the prepared fruit in a large bowl. Sprinkle cornstarch or arrowroot over the fruit and stir gently. Add honey and stir until well mixed.
• PREPARE THE PIE CRUST:
Prepare the bottom pie shell. Pour the mixed fruit into the pie shell. Trim the dough so that it is even with the sides of the pie pan.
• ADD THE TOP CRUST:
Roll out the remaining dough and lay it across the top of the fruit. Leave about 1 inch of dough to fold under the bottom crust and trim the rest. Fold the top dough under the bottom and press to seal. Crimp the edge and slit the top crust.
• BAKE THE PIE:
Bake the pie in a preheated 450°F oven for 15 minutes. Reduce the temperature to 350°F and bake it for an additional 30 to 35 minutes. The pie will become firm as it cools.
• SERVE:
Serve the strawberry rhubarb pie at room temperature.
