A favorite childhood recipe for strawberry-rhubarb pie uses eggs to thicken the sweet, tangy filling. Use fresh or frozen fruit and make this anytime.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
669 Calories
Recipe Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Place 1 cup of sugar into a saucepan, and mix in the rhubarb; add butter, and bring to a boil over medium-high heat. Cook, stirring often, until the rhubarb is tender, about 10 minutes. Stir in the strawberries, and set aside. Let cool to lukewarm. Beat the eggs in a bowl until frothy, and mix into the rhubarb mixture.
Step 3
Unroll the pie crusts, and line an 8-inch pie dish with a crust; pour the filling into the bottom crust. Place the second crust on top of the pie, and press the edges together. Crimp edge with a fork to seal. Cut 4 1-inch slits in the top of the crust with a sharp knife. Pour milk into a small bowl, and brush top crust with milk; sprinkle pie with 3 more tablespoons of sugar.
Step 4
Bake the pie in the preheated oven until the crust is golden and the filling is set, 45 minutes to 1 hour. Allow pie to cool before cutting. Refrigerate leftovers.
Ingredients
2 eggs
1 tablespoon milk
1 cup white sugar
½ cup butter
3 tablespoons white sugar
1 (15 ounce) package pastry for a 9 inch double crust pie
1 ½ cups sliced fresh or frozen rhubarb, thawed
½ cup frozen sliced sweetened strawberries, thawed
