Strawberry Rhubarb Pie- Flo’s V-8 Café

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Streusel Topping Ingredients:
1/2 cup sugar
1/2 cup light brown sugar, lightly packed
5 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
5 tablespoons unsalted butter, softened
1 teaspoon vanilla extract

Strawberry-Rhubarb Pie Ingredients:
1 1/2 cups sliced frozen rhubarb
Favorite pie crust or pie dough for 2-crust pie
1 egg
1 tablespoon water
2 cups fresh sliced strawberries
1/2 cup light brown sugar, lightly packed
1/2 cup sugar
Zest of 1 orange
2 tablespoons fresh orange juice
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon

Preparation for Streusel:
1. Combine sugar, brown sugar, flour, salt, and cinnamon in a medium bowl.
2. Mix in softened butter with a fork or fingers until mixture resembles coarse crumbs.
3. Stir in vanilla extract. Set aside.

Preparation for Pie:
1. Place rhubarb on towel or layers of paper towels to thaw and drain, removing as much liquid as possible.
2. Preheat oven to 425˚F.
3. Roll out crust for two 9-inch crusts. Place 1 crust in bottom of pie pan; chill for 30 minutes. Meanwhile, whisk together egg and water in a small bowl to make egg wash. Set aside.
4. Mix thawed and drained rhubarb, strawberries, brown sugar, sugar, orange zest, and orange juice in a large mixing bowl; set aside for 10 minutes.
5. Stir flour and cinnamon into rhubarb-strawberry mixture.
6. Pour filling into shell and brush edges with egg wash. Add top crust and seal edges with fork tines.
7. Use a sharp knife to slice a cross into center of pie crust. Using your fingers, pull back all 4 points of the cross until the dough can be pressed into edges of crust. Egg wash top of pie and sprinkle streusel topping onto exposed pie filling.
8. Collar pie with foil and bake for 10 minutes. Decrease temperature to 375˚F and bake an additional 30 to 40 minutes or until pie is golden brown, removing foil last 15 minutes.
9. Cool before serving.

Makes 9-inch pie.


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