Buffalochef's Strawberry Rhubarb Pie

This buffalochef's strawberry rhubarb pie recipe uses crystallized ginger to add a warm flavor, and the crumb topping under the lattice top is tasty.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 557 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 3 eggs
• 1 pint fresh strawberries, sliced
• 1 recipe pastry for a 9-inch double crust pie
• 3 tablespoons minced crystallized ginger
• 0.25 cup all-purpose flour
• 0.5 cup all-purpose flour
• 0.5 cup white sugar
• 0.25 teaspoon ground cinnamon
• 0.125 teaspoon salt
• 1.3333333730698 cups white sugar
• 0.5 teaspoon freshly grated nutmeg
• 0.25 cup chilled butter
• 0.75 pound rhubarb, chopped

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Roll pie crusts into 11-inch circles. Fit 1 crust into a 9-inch pie dish; place on a rimmed baking sheet. Cut 2nd crust into 1/2-inch wide strips; set aside.

Step 3

Whisk together 1/2 cup sugar, 1/2 cup flour, and 1 teaspoon cinnamon. Cut in butter until topping resembles coarse crumbs; set aside.

Step 4

Stir rhubarb, strawberries, 1 1/3 cups sugar, 1/4 cup flour, ginger, nutmeg, 1/4 teaspoon cinnamon, and salt together until well combined; beat in eggs.

Step 5

Spoon strawberry-rhubarb filling into pie shell; sprinkle crumb topping evenly over filling. Moisten rim of crust with water. Lay two long strips of reserved cut pie crust in a cross pattern in center of pie. Alternate remaining horizontal and vertical strips across pie, weaving strips as you go; trim crust strips. Press strip edges into rim with flour-dipped fork to crimp edges.

Step 6

Bake in the preheated oven for 10 minutes; reduce heat to 350 degrees C (175 degrees C) and continue to bake until filling bubbles and crust is light brown, 45 to 50 minutes more. Cool pie at least 1 hour before serving.