Ingredients
Scale
- 1 recipe double pie crust
- 2 cups sliced rhubarb (1/2 inch pieces)
- 1 quart fresh strawberries, hulled and sliced
- 1 1/2 cups granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 2 tablespoons butter, cut into small pieces
Instructions
- Preheat oven to 400°F (200°C).
- Prepare your favorite double pie crust recipe.
- In a large bowl, combine rhubarb, strawberries, sugar, flour, and cinnamon. Mix gently.
- Roll out half of the pie dough and place it in a 9-inch pie plate.
- Pour the fruit mixture into the crust. Dot with butter.
- Roll out the remaining dough and place it over the filling. Crimp the edges to seal. Cut several slits in the top crust for steam to escape.
- Bake for 15 minutes at 400°F (200°C).
- Reduce oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool completely on a wire rack before serving.
Notes
- For a richer flavor, use brown sugar instead of granulated sugar.
- If your rhubarb is very tart, you may want to add an extra tablespoon or two of sugar.
- Serve warm with a scoop of vanilla ice cream.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 45g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg