Orange-Kissed Strawberry Rhubarb Pie
Ingredients
- 1 (10 inch) double-crust pie pastry, halved pie pastry, halved
- 1 ½ cups white sugar
- ¼ cup quick-cooking tapioca
- ½ teaspoon grated orange zest
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 4 cups rhubarb, cut into inch pieces
- 2 cups fresh strawberries, quartered
- ¼ cup fresh orange juice
- 2 tablespoons butter, cut into small chunks
- 1 tablespoon milk
- 1 tablespoon white sugar
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Roll out ½ pastry into a 12-inch circle; place into the bottom of a 10-inch pie plate.
- 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.
- Roll remaining ½ pie pastry into about a 12-inch circle; place over fruit filling.
- 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.
- 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.
Source
Original recipe: View Original