Orange-Kissed Strawberry Rhubarb Pie

The classic flavors of strawberry and rhubarb join with fresh orange juice and orange peel to make this orange-kissed strawberry rhubarb pie recipe.

• 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

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.

Step 3

Roll out ½ pastry into a 12-inch circle; place into the bottom of a 10-inch pie plate.

Step 4

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.

Step 5

Roll remaining ½ pie pastry into about a 12-inch circle; place over fruit filling.

Step 6

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.