Orange-Kissed Strawberry Rhubarb Pie

The classic flavors of strawberry and rhubarb join with orange juice and orange peel to make a special fruit pie for spring dinner parties.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 477 Calories

Ingredients

• 1 tablespoon milk
• 1 tablespoon white sugar
• 4 cups rhubarb, cut into 1/2 inch pieces
• 2 tablespoons butter, cut into small chunks
• 1 pastry for a 10-inch double crust pie
• 2 cups fresh strawberries, quartered
• 0.25 teaspoon salt
• 1.5 cups white sugar
• 0.25 teaspoon ground nutmeg
• 0.25 cup quick-cooking tapioca
• 0.25 cup fresh orange juice
• 0.5 teaspoon grated orange peel

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Roll out 1 pastry into a 12-inch circle and place into the bottom of a 10-inch pie plate.

Step 3

Stir together 1 1/2 cups sugar, tapioca, orange peel, 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 into the prepared pie plate. Dot filling with butter. Roll remaining pie pastry to about a 12-inch circle and place over fruit filling.

Step 4

Fold the edges of the top and bottom crust together to seal. Form a rounded indentation in the edge of pie crust by placing your left index finger against the outer edge of crust and pinching crust against it with the index finger and thumb of your right hand. Move around the edge of pie, pinching the crust edge against your left index finger to make a fluted crust. Brush milk over top crust and sprinkle with 1 tablespoon sugar. Cut several vent holes in top crust.

Step 5

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.