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Strawberry Rhubarb Pie
From: The Complete Idiot's Guide to American Cooking
Servings: Makes one 9” pie
Ronnie's Notes
This is tangy and sweet all at the same time. Serve it still-warm with a blob of vanilla ice cream so it can melt into the fruit.
Prep time: less than 30 minutes
Region: Northwest
Instructions
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1
Make the dough (see Appendix recipes).
2
On a floured surface, roll out half the dough and fit it into a 9-inch pie pan.
3
Preheat the oven to 400 degrees.
4
Combine the rhubarb, strawberries, sugar, salt, flour, lemon peel and nutmeg in a bowl.
5
Spoon the filling into the pie pan.
6
Cut the butter into small chunks and place on top of the filling.
7
Roll the remaining dough and place it on top of the fruit.
8
Crimp the edges to seal the pie.
9
Bake for or until the crust is crisp and golden brown.
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