The Perfect Summer Pie Recipe

I love to bake!  And since we are enjoying springs yummy produce, I thought it would be the perfect time to share this family favorite recipe.  I typically bake this scrumptious Rhubarb Strawberry Pie on Memorial Day weekend and there is nothing left but crumbs!

If you are not familiar rhubarb it is technically a vegetable, but considered a fruit by most.  It is quite tart which is perfectly complimented when cooked with sweet strawberries.  It looks like celery with a pinkish red tint to the stalks.  You can find it at most grocery stores and farm markets.  Another tidbit, buy enough to chop up and freeze in baggies for the winter months!


There are several ways to make rhubarb and I’m sure you could google a zillion recipes, but here is our family fave:

Rhubarb Strawberry Pie

Prepare pie crust for 9” pie pan (to make life easy you can purchase pre-made)

Filling:

  • 2 cups strawberries, washed, stemmed and sliced
  • 3 cups chopped fresh rhubarb
  • 1 cup sugar
  • ¼ cup cornstarch

In a large bowl combine all filling ingredients; mix lightly.  Spoon into pie crust lined pan.

Streusel topping:

  • ¾ cup flour
  • ½ cup sugar
  • ½ cup softened stick butter

Mix with hands until good size crumbs form.  Do not overwork or you will a dough.  It will only take a few minutes.  Sprinkle over pie filling.

Bake at 400 degrees for 45 – 50 minutes.

You can cover the edge of the pie crust with foil the last 10 – 15 minutes to prevent the edges from burning.

Can be served a la mode with vanilla ice cream too!

Yummy – I hope you enjoy!  Please leave comments below or any rhubarb recipes you would like to share.

 

Blessings Always!

 

 

 

 

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