Strawberry rhubarb pie is a classic dessert that combines the sweet and juicy flavors of strawberries with the tartness of rhubarb. The history of this delightful pie can be traced back to early American settlers, who cultivated rhubarb for its medicinal properties and eventually incorporated it into their culinary traditions. The combination of strawberries and rhubarb in pie form became particularly popular in the 19th century when both ingredients were readily available during the spring and summer seasons. Since then, strawberry rhubarb pie has become a cherished treat, adored for its unique flavor pairing.
The flavor profile of strawberry rhubarb pie is a harmonious blend of sweetness and tartness. The ripe strawberries contribute their natural sweetness, offering a burst of juicy flavor with a hint of floral notes. The rhubarb, on the other hand, adds a distinct tartness that balances out the sweetness of the strawberries. When cooked, rhubarb softens and releases its tangy juices, creating a delightful contrast to the sweetness of the strawberries. The combination of these two flavors creates a dynamic and balanced filling, resulting in a pie that is simultaneously sweet, tart, and utterly delicious.
When it comes to texture, strawberry rhubarb pie offers a delightful mix of softness and firmness. The strawberries and rhubarb soften as they cook, creating a tender and melt-in-your-mouth filling. The contrasting textures of the strawberries and rhubarb add an interesting element to each bite. The pie crust, typically buttery and flaky, provides a delicate and crisp exterior that complements the luscious filling. When served warm, the pie is the perfect comfort food, and when paired with a scoop of vanilla ice cream or a dollop of whipped cream, it becomes a truly indulgent dessert experience.
Strawberry rhubarb pie continues to be a beloved classic, loved for its unique flavor combination and the nostalgia it brings. Its timeless appeal lies in its ability to capture the essence of the spring and summer seasons, delivering a burst of vibrant flavors that evoke memories of sunny days and bountiful harvests. Whether enjoyed at family gatherings, picnics, or special occasions, strawberry rhubarb pie is a true delight for pie enthusiasts and fruit lovers alike.
Strawberry rhubarb pie
Ingredients
- – 2 1/2 cups sliced rhubarb
- – 2 1/2 cups sliced strawberries
- – 1 cup granulated sugar
- – 1/4 cup cornstarch
- – 1 teaspoon lemon juice
- – 1 teaspoon vanilla extract
- – 1/2 teaspoon ground cinnamon
- – 1/4 teaspoon salt
- – 1 tablespoon unsalted butter cut into small pieces
- – 2 pre-made pie crusts one for the bottom crust and one for the lattice top
- – 1 egg beaten (for egg wash)
- – 1 tablespoon granulated sugar for sprinkling
Instructions
- Preheat your oven to 400°F (200°C). Place one pie crust into a 9-inch pie dish and set aside.
- In a large mixing bowl, combine the sliced rhubarb, strawberries, sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt. Toss gently until the fruit is evenly coated.
- Pour the fruit mixture into the prepared pie crust, making sure it is evenly distributed. Dot the top of the filling with small pieces of butter.
- Roll out the second pie crust on a lightly floured surface. Using a sharp knife or a pastry wheel, cut the dough into strips for the lattice top.
- Create a lattice pattern on top of the fruit filling by weaving the strips over and under each other. Trim off any excess dough and crimp the edges to seal the pie.
- Brush the lattice crust with the beaten egg and sprinkle the tablespoon of sugar over the top.
- Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Once baked, remove the pie from the oven and let it cool on a wire rack before serving. This will allow the filling to set.
