Glazed Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie Recipe - Delicious and Easy to Make

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 40-50 minutes | Servings: 8

Introduction

This Glazed Strawberry-Rhubarb Pie is a delicious and classic dessert that combines the sweet and tart flavors of fresh strawberries and rhubarb. The pie is topped with a sugary glaze that adds a beautiful shine and extra sweetness to each bite.

History

Strawberry-rhubarb pie has been a popular dessert in American cuisine for many years. The combination of strawberries and rhubarb creates a perfect balance of sweet and tart flavors that is loved by many. This glazed version of the pie adds an extra layer of sweetness and a beautiful finish to the dessert.

Ingredients

1.25 cups of sugar
0.13 tsp of salt
0.33 cups of flour
2 cups of fresh strawberries
2 cups of fresh rhubarb, cut in 1-inch pieces
2 tbsp of butter or margarine
1 tbsp of sugar
1 Pastry for 2-crust pie

How to prepare

Combine 1.25 cups of sugar, salt, and flour.
Arrange half of the strawberries and rhubarb in a pastry-lined 9-inch pie pan.
Sprinkle with half of the sugar mixture.
Repeat with the remaining fruit and sugar mixture.
Dot with butter.
Place the top crust and flute the edges to create a high-standing rim.
Brush the top of the pie with cold water and sprinkle 1 tbsp of sugar on it.
Cut steam vents in the top crust.
Bake in a hot oven at 425°F (218°C) for 40 to 50 minutes or until the rhubarb is tender and the crust is browned.

Variations

Add a sprinkle of cinnamon or nutmeg to the sugar mixture for extra flavor.
Use a lattice crust instead of a solid top crust for a different look.

Cooking Tips & Tricks

Make sure to cut the rhubarb into 1-inch pieces to ensure that it cooks evenly in the pie.

- Brushing the top crust with cold water before baking helps to create a shiny finish on the pie.

- Be sure to cut steam vents in the top crust to allow steam to escape while baking, preventing the filling from becoming too watery.

Serving Suggestions

Serve this pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious dessert.

Cooking Techniques

Fluting the edges of the pie crust creates a decorative finish.

- Brushing the top crust with cold water before baking helps to create a shiny glaze.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Use frozen strawberries and rhubarb if fresh is not available.

Make Ahead Tips

This pie can be made a day in advance and stored in the refrigerator. Simply reheat in the oven before serving.

Presentation Ideas

Serve slices of this pie on decorative plates with a dusting of powdered sugar for an elegant presentation.

Pairing Recommendations

This pie pairs well with a cup of hot tea or coffee for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover pie in the refrigerator and reheat in the oven before serving to maintain the best texture and flavor.

Nutrition Information

Calories per serving

Each serving of this pie contains approximately 300 calories.

Carbohydrates

Each serving of this Glazed Strawberry-Rhubarb Pie contains approximately 50 grams of carbohydrates.

Fats

Each serving of this pie contains approximately 8 grams of fat.

Proteins

Each serving of this pie contains approximately 2 grams of protein.

Vitamins and minerals

Strawberries are a good source of vitamin C, while rhubarb provides vitamin K and calcium.

Alergens

This recipe contains wheat (flour) and may contain dairy (butter) allergens.

Summary

This Glazed Strawberry-Rhubarb Pie is a delicious dessert option that is relatively high in carbohydrates and fats, but also provides some essential vitamins and minerals.

Summary

This Glazed Strawberry-Rhubarb Pie is a classic dessert that is sure to please any crowd. The combination of sweet strawberries and tart rhubarb, topped with a sugary glaze, creates a delicious and beautiful pie that is perfect for any occasion.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my dear friend Clara who lived down the street. Clara was known for her delicious pies, and she had promised to teach me how to make her famous Glazed Strawberry-Rhubarb Pie.

As soon as I walked into Clara's kitchen, I could smell the sweet aroma of strawberries and rhubarb wafting through the air. Clara greeted me with a warm smile and handed me a mixing bowl, instructing me to start by chopping up the fresh strawberries and rhubarb.

I carefully followed Clara's instructions, slicing the strawberries into thin, juicy slices and chopping the rhubarb into small pieces. As I worked, Clara shared with me the story behind the recipe.

She told me that the recipe had been passed down through generations in her family, originating from her great-grandmother who was known for her exceptional baking skills. Clara's great-grandmother had learned the recipe from a dear friend who had shared it with her during a summer harvest festival many years ago.

As Clara continued to tell me the story, I could feel the connection to the past and the importance of preserving family traditions through recipes. I felt honored to be learning such a cherished recipe from Clara, and I knew that I would treasure this moment forever.

Once the strawberries and rhubarb were chopped, Clara showed me how to make the pie crust from scratch. She taught me the importance of using cold butter and ice water to achieve a flaky, buttery crust that would perfectly complement the sweet filling.

As we worked together, rolling out the dough and lining the pie dish, Clara shared with me more memories of her great-grandmother and the joy that baking brought to their family. She spoke of the laughter that filled the kitchen as they gathered around the table to enjoy a slice of pie together, the sweet taste of summer captured in every bite.

After the pie crust was ready, Clara showed me how to make the filling. We mixed the strawberries and rhubarb with sugar, cornstarch, and a splash of lemon juice, creating a vibrant and fragrant mixture that promised to be the star of the pie.

As the pie baked in the oven, filling the kitchen with the irresistible scent of strawberries and rhubarb mingling with buttery crust, Clara and I sat down at the table with a cup of tea. We talked about the importance of family recipes and the memories they hold, the way they connect us to our past and bring us closer together.

When the pie was finally ready, Clara pulled it out of the oven, the glazed strawberries and rhubarb glistening in the golden crust. She showed me how to carefully brush the top with a sweet glaze made from sugar and water, adding a final touch of sweetness and shine to the pie.

We let the pie cool on the counter, the anticipation building as we waited for it to set. Finally, Clara sliced into the pie, revealing the ruby-red filling and flaky crust. We each took a bite, savoring the sweet and tangy flavors that danced on our tongues, a perfect harmony of strawberries and rhubarb.

As we enjoyed our slices of pie, Clara and I shared stories and laughter, the warmth of the kitchen and the love that went into making the pie wrapping around us like a cozy blanket. I knew in that moment that this recipe would become a treasured part of my own family's traditions, passed down through the generations just as Clara had done with me.

The recipe for Glazed Strawberry-Rhubarb Pie had not only taught me how to bake a delicious dessert but had also shown me the power of food to bring people together, to create memories and connections that would last a lifetime. And for that, I would always be grateful to Clara and her great-grandmother for sharing their recipe with me.