Sweet and tangy, this pie can convert any rhubarb naysayer with its vibrant and fresh appeal. Topping the fruit mixture with butter adds richness and also slightly thickens the filling.
- Portion size 8 servings
- Credits : Canadian Living Magazine: August 2011
Classic Pie Dough:
- 1 egg yolk
- 2 tablespoons coarse sugar
- 4 cups chopped (1-inch/2.5 cm pieces) rhubarb
- 2 cups quartered strawberries
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla
- 1/2 teaspoon finely grated orange zest
- 2 tablespoons butter , cut in small cubes
Filling: In large bowl, combine rhubarb, strawberries, sugar, flour, vanilla and orange zest; set aside.
On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang. Scrape in filling; dot with butter.
Roll out remaining pastry. Whisk egg yolk with 2 tsp water; brush some over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge. Brush top with remaining egg wash; sprinkle with sugar. Cut steam vents in top.
Bake on baking sheet in bottom third of 425°F (220°C) oven for 20 minutes. Reduce heat to 350°F (180°C); bake until bubbly and bottom is golden, 50 to 60 minutes. Let cool on rack.
Nutritional facts Per serving: about
- Sodium 239 mg
- Protein 6 g
- Calories 538.0
- Total fat 28 g
- Potassium 277 mg
- Cholesterol 81 mg
- Saturated fat 15 g
- Total carbohydrate 67 g
- Iron 18.0
- Folate 49.0
- Calcium 7.0
- Vitamin A 17.0
- Vitamin C 35.0