Deep Dish Strawberry-Rhubarb Pie Recipe

Name: Deep Dish Strawberry-Rhubarb Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: pastry for 1 crust pie; 4 c. rhubarb, cut into 1/2-inch pieces (about 1 3/4 lb.); 2 c. sliced strawberries; 1 Tbsp. lemon juice; 3 drops red food coloring; 1 1/2 c. sugar; 3 Tbsp. quick cooking tapioca; 2 Tbsp. butter or margarine; granulated sugar; pinch of nutmeg

Servings: persons

pastry for 1 crust pie
4 c. rhubarb, cut into 1/2-inch pieces (about 1 3/4 lb.)
2 c. sliced strawberries
1 Tbsp. lemon juice
3 drops red food coloring
1 1/2 c. sugar
3 Tbsp. quick cooking tapioca
2 Tbsp. butter or margarine
granulated sugar
pinch of nutmeg

1
Lightly combine rhubarb and strawberries in large bowl. Sprinkle with lemon juice and food coloring.
2
In small bowl, combine sugar, tapioca and nutmeg, mixing well.
3
Toss lightly with fruit just until combined.
4
Turn into an 8 x 8 x 2-inch baking dish; dot with butter.
5
Top with pastry.
6
Crimp edges, sealing pastry to edge of baking dish.
7
With a sharp knife, make gash in center for steam vents.
8
Sprinkle with 1 tablespoon sugar.
9
Bake 45 to 50 minutes in 400u00b0 oven.

438

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: pastry for 1 crust pie, 4 c. rhubarb, cut into 1/2-inch pieces (about 1 3/4 lb.), 2 c. sliced strawberries, 1 Tbsp. lemon juice, and more.

Yes, Deep Dish Strawberry-Rhubarb Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Deep Dish Strawberry-Rhubarb Pie

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