To make strawberry rhubarb pie filling, blend chopped rhubarb, strawberries, sugar, spices, flavoring and thickeners. Bake the pie in a pie crust at 400 degrees Fahrenheit.
Strawberry Rhubarb Pie Filling Recipe
This recipe for strawberry rhubarb pie filling appears on the Epicurious website. The original recipe also features a crust, but many reviewers state that they used their own crusts for the recipe.
Prep time: 30 minutes
Cook time: 1 hour 45 minutes
Ready in: 2 hours and 15 minutes
- 3 1/2 cups rhubarb, chopped
- 3 1/2 cups strawberries, halved
- 1/2 cup brown sugar, packed
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- Prepare the oven
- Prepare the fruit
- Mix the filling
- Roll out the pie crust
- Fill the pie crust
- Bake the pie
To preheat the oven, turn it on to 400 degrees Fahrenheit.
Trim the rhubarb and hull the strawberries. Prepare them as directed in the ingredients list.
To mix the filling, stir all ingredients together in a large bowl.
Roll out one half of a double pie crust into a 13-inch circle. Transfer the crust to a 9-inch pie plate. Roll out the second half of the crust. Cut into strips to form a lattice crust.
Add the filling to the pie crust in the dish. Use the crust strips to form a lattice crust on top of the pie. Trim away the excess crust and press the edges to seal. To make a glazed crust, mix one egg yolk with 1 teaspoon water and brush it over the crust.
Bake the pie for 20 minutes at 400 degrees Fahrenheit. Turn down the heat to 350 degrees and bake for 1 hour and 25 minutes.