Ingredients and Weight:
- 5 cups (1 pound) sliced strawberries
- 3 cups (12 ounces) chopped rhubarb
- 1 1/2 cups (300 grams) granulated sugar
- 1/2 cup (60 grams) cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup (60 milliliters) lemon juice
- 1 (9-inch/23-centimeter) pre-made pie crust
- 1 egg yolk mixed with 1 tablespoon of milk (for egg wash)
Preparation Time:
20 minutes
Cooking Time:
50-60 minutes
Difficulty Level:
2 (Moderate)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, salt, cinnamon, nutmeg, and lemon juice. Stir until well combined.
- Transfer the filling to the prepared pie crust.
- Fold the edges of the pie crust over the filling, and crimp to seal.
- Brush the crust with the egg wash.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
- Let cool for at least 30 minutes before serving.
Nutritional Information:
Per serving (1/8 of the pie)
- Calories: 350
- Fat: 10 grams
- Saturated fat: 5 grams
- Cholesterol: 70 milligrams
- Sodium: 200 milligrams
- Carbohydrates: 55 grams
- Fiber: 3 grams
- Sugar: 25 grams
- Protein: 4 grams
Dish Characteristics:
- Sweet and tangy with a flaky crust
- Vibrant red and pink color
- Perfect for summer gatherings
User Comments:
- "This pie is a summer staple at our house. The balance of strawberries and rhubarb is perfect."
- "I love the crunchiness of the crust and the gooeyness of the filling."
- "Be sure to use ripe strawberries for the best flavor."
- "I add a scoop of vanilla ice cream on top for an extra treat."
- "This pie is a bit time-consuming to make, but it's worth it for the delicious results."
Special Precautions and Tips:
- If you don't have a pre-made pie crust, you can use a homemade one.
- You can adjust the sweetness of the filling by adding more or less sugar.
- The pie can be stored in the refrigerator for up to 3 days.
