Strawberry Rhubarb Pie with Orange Zest
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Strawberry Rhubarb Pie with Orange ZestSweet 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.2 user reviews.
Strawberry Rhubarb Pie
Photography by Edward Pond
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 538538 cal |
| pro | 6 g6g pro |
| total fat | 28 g28g total fat |
| sat. fat | 15 g15g sat. fat |
| carb | 67 g67g carb |
| fibre | 3 g3g fibre |
| chol | 81 mg81mg chol |
| sodium | 239 mg239mg sodium |
| potassium | 277 mg277mg potassium |
| % RDI: | - |
| calcium | 77 calcium |
| iron | 1818 iron |
| vit A | 1717 vit A |
| vit C | 3535 vit C |
| folate | 4949 folate |
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.
Ingredients
-
Classic Pie Dough
1 egg yolk
2 tsp coarse sugar
Filling:
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 tsp vanilla
1/2 tsp finely grated orange zest
2 tbsp butter, cut in small cubes
Preparation
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.
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.
Source : Canadian Living Magazine: August 2011
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