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Strawberry Raisin Rhubarb Pie

Strawberry Raisin Rhubarb Pie

Cost $10, save $7

Source: Recommended by CookPal

  • 60 Min
  • 8 Servings
  • $10

INGREDIENTS

  • Pastry

    • 1 recipe pie dough (for a 9 inch double crust)

  • Filling

    • 4 cups rhubarb, sliced 1/2 inch thick
    • 🍓 2 cups fresh strawberries, halved lengthwise
    • 🧂 1 1/4 cups white sugar
    • 1/2 cup raisins, or to taste
    • 🌾 6 tablespoons all-purpose flour
    • 1/4 teaspoon ground ginger
    • 🥚 1 large egg white, beaten
    • 🧈 1 1/2 tablespoons unsalted butter, diced

STEPS

1

Preheat the oven to 425 degrees F (220 degrees C).

2

Line a 9-inch pie dish with one pie crust. Roll out the remaining crust into a 10-inch circle on a floured work surface and cut into 3/4-inch wide strips.

3

Mix rhubarb, strawberries, sugar, raisins, flour, and ginger in a bowl. Let mixture stand for 15 minutes.

4

Brush the bottom crust with egg white, pour in filling, and dot evenly with butter.

5

Moisten the rim of the pie with a small amount of water. Create a lattice crust by alternating strips in an over-and-under pattern. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.

6

Bake in the preheated oven for 20 minutes. Lower heat to 400 degrees F (205 degrees C) and bake until golden, about 20 minutes more. Line the crust edges with aluminum foil if they begin to brown too quickly.

NUTRIENTS

Per 1 serving

🔥

447

Calories

  • 5
    Protein
  • 70
    Carbs
  • 17
    Fats

💡 Use fresh rhubarb and strawberries for the best taste.Chill the pie dough for at least 30 minutes before rolling to prevent shrinkage during baking.A lattice crust adds an elegant touch but can be replaced with a full top crust for simplicity.Allow the pie to cool completely before serving for cleaner slices.