Strawberry Rhubarb Pie
This delightful dessert boasts a buttery, flaky crust filled with a juicy medley of ripe strawberries and tangy rhubarb, perfectly sweetened and spiced with a hint of nutmeg.
Servings: 8 servings
Calories: 320kcal
Equipment
- Mixing Bowl
- 9-inch Pie Plate
Ingredients
Ingredients
- 3 large Eggs, beaten
- 2.5 cups Red rhubarb, sliced into 1-inch pieces
- 1.5 cups Fresh strawberries, sliced
- 1.25 cups Sugar or sugar substitute
- 0.25 cup Enriched flour
- 0.25 teaspoon Salt
- 0.5 teaspoon Nutmeg
- 1 tablespoon Butter or margarine
- 1 9-inch Pastry crust with lattice top
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix eggs, sugar, flour, salt, and nutmeg until smooth.
- In another bowl, combine strawberries and rhubarb.
- Line a 9-inch pie plate with the bottom crust. Add the fruit mixture.
- Pour egg mixture evenly over the fruit.
- Dot with butter, then place lattice crust on top. Crimp edges to seal.
- Bake for 40 minutes, or until crust is golden and filling is bubbly.
- Let cool before slicing and serving.
Notes
Use fresh fruit for best texture. Cover crust edges with foil if browning too fast. Store leftovers in the fridge for up to 4 days. Serve with ice cream or whipped cream.
Nutrition
Calories: 320kcal | Fat: 14g