Orange-Kissed Strawberry Rhubarb Pie
Description
The classic flavors of strawberry and rhubarb join with fresh orange juice and orange peel to make this orange-kissed strawberry rhubarb pie recipe.
Ingredients
•
1 pastry for a 10-inch double crust pie
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1 1/2 cups white sugar
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1/4 cup quick-cooking tapioca
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1/2 teaspoon grated orange peel
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1/4 teaspoon salt
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1/4 teaspoon ground nutmeg
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4 cups rhubarb, cut into 1/2 inch pieces
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2 cups fresh strawberries, quartered
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1/4 cup fresh orange juice
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2 tablespoons butter, cut into small chunks
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1 tablespoon milk
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1 tablespoon white sugar
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Roll out ½ pastry into a 12-inch circle; place into the bottom of a 10-inch pie plate.
3
Combine 1 ½ cups sugar, tapioca, orange zest, salt, and nutmeg in a large bowl until well blended; gently stir in rhubarb, strawberries, and orange juice, taking care not to crush strawberries. Pour rhubarb-strawberry filling into the prepared pie plate; dot with butter.
4
Roll remaining ½ pie pastry into about a 12-inch circle; place over fruit filling.
5
Fold top and bottom crust edges together to seal; flute edges. Brush milk over top crust; sprinkle with 1 tablespoon sugar. Cut several vent holes in top crust.
6
Bake in the preheated oven until filling is thickened and bubbling and crust has browned, 40 to 50 minutes. Check after 30 minutes of baking time; if edges are browning too quickly, cover them with strips of aluminum foil. Cool pie before serving.