Deep Dish Strawberry Rhubarb Pie {PIE #8}
Strawberries and rhubarb combine to give this pie an interesting sweet-tart taste. I love the texture of the streusel crunch with soft filling, and I found myself savoring each bite. This is a great pie to serve à la mode because the filling is not overly sweet, but pleasantly so. The rhubarb came from my garden this summer. Oh, and so did the berries.
Fresh picked berries!
The strawberries were grown in my garden and they were small and sweet to eat right off the vine!
Fun Fact!
Rhubarb is a vegetable. So of course this means you can eat this pie guilt-free!
MORE INFO ABOUT GROWING and HARVESTING RHUBARB
TIP: Rhubarb can be harvested mid-summer, washed well, and chopped into 1/2-inch pieces. Dry the rhubarb completely, and freeze on a tray. Once frozen, store in a airtight container or a zipped plastic bag (removing excess air) in your freezer. You can wash and hull your strawberries and store them the same way. If the berries are large, cut them in quarters before freezing.
INGREDIENTS:
2 Tablespoons flour
2 Tablespoons cornstarch
1-1/4 cups granulated sugar
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Pinch of salt
3 cups small strawberries, washed and hulled
2 cups rhubarb, 1/2-inch sliced
2 Tablespoons butter, divided into 8 pieces
1 prepared recipe of Perfect Buttery Crust
For Streusel:
3/4 cup old-fashioned oats
1/2 cup flour
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
6 Tablespoons butter
DIRECTIONS:
Preheat your oven to 425 degrees F.
Combine the flour, cornstarch, sugar, spices, and salt in a large mixing bowl. Add the rhubarb and strawberries, mixing well. Allow to rest 5 minutes.
In the meantime, roll out the bottom pie crust and decoratively crimp the edge.
Then mix the streusel ingredients together, cutting the butter into pea-size pieces with a pastry blender. Set aside.
Pour the filling into the crust, spreading out evenly. Dot with butter and cover with the streusel.
Bake for 15 minutes at 425 degrees F. Then reduce the heat to 350 degrees and bake for an additional 35 to 45 minutes, or until the filling looks bubbly, and the pastry is golden. Remove from oven and cool. I found this pie sets completely if allowed to cool and rest 12 hours before cutting. However, if you want it warm, and don’t mind if it is slightly runny, dig in!
