My Own Strawberry Rhubarb Pie

Prep time: 30 min
Cook time: 55 min
Servings: 8
Yield: 8 servings
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Description

My own strawberry rhubarb pie recipe is heaping with a delicious filling of strawberries, rhubarb, and the flavors of brown sugar and warm spices.

Ingredients

• 3 cups strawberries, cut into 1/2-inch pieces
• 3 cups chopped rhubarb
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/4 cup all-purpose flour
• 1 tablespoon cornstarch, or as needed
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 recipe pastry for a 9 inch double crust pie
• 1 tablespoon butter, diced
• 1 tablespoon milk
• 1 tablespoon white sugar

Directions

1 Combine strawberries, rhubarb, brown sugar, ½ cup white sugar, flour, 1 tablespoon cornstarch, cinnamon, and allspice in a large bowl until flour and cornstarch dissolve; set filling aside, 30 minutes. (Add 1 tablespoon more cornstarch if filling is very juicy.)
2 Preheat the oven to 400 degrees F (200 degrees C).
3 Roll out ½ dough on a floured work surface into an 11-inch circle; place into a 9-inch pie plate and chill until ready to use. Roll out remaining ½ dough on a floured work surface into a 10-inch circle; cut into ¾-inch wide strips. Pour filling into pie crust in pie plate; scatter butter over top.
4 Moisten rim of bottom crust with a small amount of water. Start with the longest dough strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Press lattice strips down into bottom crust edge to seal; trim top crust strips neatly. Brush lattice with milk; sprinkle with 1 tablespoon white sugar. Cover edges with aluminum foil strips.
5 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C). Bake until filling is bubbling and crust is golden, about 40 minutes more. Remove aluminum foil about 15 minutes before end of baking.
6 Turn off oven with the door open; rest pie for 15 minutes. Close the oven door; rest 15 minutes more. Transfer to a wire rack; cool completely, 3 hours to overnight. Filling will thicken as it sits.