1st Place, Strawberry Rhubarb Pie

This recipe for “My Own Strawberry Rhubarb Pie” is NOT my own. It is from Allrecipes.com. I like to look for new recipes from this website. They let you save your favorites, customize, share  and you could even print a shopping list for recipes.

My 11 year old daughter wanted to make a pie for our church picnic’s pie tasting contest. (She loves to bake and helps out with the meals.) We had fresh rhubarb from our garden and strawberries are at their best right now.
This is the recipe and tutorial:

4 cups strawberries, cut into 1/2-inch pieces (instead of 3 cups for a 9”pan)
4 cups chopped rhubarb (instead of 3)
Sorry about some of the pictures being blurry. I didn’t have the camera set right.
IMG_3276

  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 3 tablespoon cornstarch, or as needed (instead of1)
  • 1/4 cup all-purpose flour
    IMG_3278 Mix the strawberries, rhubarb, brown sugar, 1/2 cup of white sugar, cinnamon, allspice, cornstarch, and flour into a bowl; stir until the flour and cornstarch are smoothly combined. Let the filling stand for 30 minutes. If the filling is very juicy, add an additional tablespoon of cornstarch. IMG_3280  Divide the pie pastry in half; roll out half into a circle on a floured work surface, and line a 10-inch pie dish with bottom crust. Roll the remaining half out into a 11-inch circle on a floured work surface, and set aside.
    IMG_3270
    Pour the filling into the crust-lined pie dish. Scatter diced butter over the top.
    IMG_3282
    IMG_3284 Cut the remaining crust into 3/4-inch wide strips (use a scalloped edge pastry cutter for a prettier crust).
    IMG_3287
    Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go.  IMG_3288 Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly.
    IMG_3290
    IMG_3291 IMG_3292 Our daughter put a star on top to add a little extra.
    IMG_3293
    Brush the crust with milk, … IMG_3300 …and sprinkle with 1 tablespoon of sugar. We also added a little cinnamon with the sugar.
    IMG_3301
    IMG_3302
    IMG_3303
    Cover pie edges with aluminum foil strips.
    IMG_3305 Bake pie in preheated oven for 15 minutes; lower temperature to 375 degrees F (190 degrees C), and bake until the filling is bubbling and the crust is golden brown, about 40 minutes. Remove aluminum foil about 15 minutes before end of baking. Turn off oven, and allow pie to rest for 15 minutes with the door open, and 15 more minutes with the door closed. Allow to cool completely on wire rack for several hours or overnight; filling will thicken as it sits.
    IMG_3307 IMG_3308 IMG_3309 IMG_3310 IMG_3313 IMG_3315 Here is our 11 year old with her finished pie. She won 1st place for presentation and 2nd place for taste in the Pie tasting contest at our parish picnic. (My boys that tasted the pies after the judges, thought she should have won for taste also.)
    IMG_3317
    Here is the recipe all together.
    My Own Strawberry Rhubarb Pie
    Click on the link above to find the original recipe. We had to make a few changes because we used a 10 inch pie pan instead of a 9 inch pan. I think adding the extra fruit was better, and made it not so sweet.
    Ingredients
    • 4 cups strawberries, cut into 1/2-inch pieces (instead of 3 cups for a 9”pan)
    • 4 cups chopped rhubarb (instead of 3)
    • 1/2 cup brown sugar
    • 1/2 cup white sugar
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground allspice
    • 3 tablespoon cornstarch, or as needed (instead of 1)
    • 1/4 cup all-purpose flour
    • 1 tablespoon butter, diced
    • 1 recipe pastry for a 9 inch double crust pie
    • 1 tablespoon milk
    • 1 tablespoon white sugar mixed with a little cinnamon (I added the cinnamon)
    Directions
    1. Mix the strawberries, rhubarb, brown sugar, 1/2 cup of white sugar, cinnamon, allspice, cornstarch, and flour into a bowl; stir until the flour and cornstarch are smoothly combined. Let the filling stand for 30 minutes. If the filling is very juicy, add an additional tablespoon of cornstarch.
    2. Preheat oven to 400 degrees F (200 degrees C).
    3. Divide the pie pastry in half; roll out half into a circle on a floured work surface, and line a 10-inch pie dish with bottom crust. Roll the remaining half out into a 11-inch circle on a floured work surface, and set aside.
    4. Pour the filling into the crust-lined pie dish. Scatter diced butter over the top.
    5. Cut the remaining crust into 3/4-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Brush the crust with milk, and sprinkle with 1 tablespoon of sugar. Cover pie edges with aluminum foil strips.
    6. Bake pie in preheated oven for 15 minutes; lower temperature to 375 degrees F (190 degrees C), and bake until the filling is bubbling and the crust is golden brown, about 40 minutes. Remove aluminum foil about 15 minutes before end of baking. Turn off oven, and allow pie to rest for 15 minutes with the door open, and 15 more minutes with the door closed. Allow to cool completely on wire rack for several hours or overnight; filling will thicken as it sits.
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