Strawberry Rhubarb Pie

Ingredients

Crust

Filling

  • 3 cups rhubarb (~4 stalks)
  • 1 cup strawberries
  • 3 large eggs
  • 11⁄2 cups white sugar
  • 3 tbsp milk
  • 3 tbsp all-purpose flour
  • 1⁄4 tsp freshly grated nutmeg
  • 1 tbsp butter, diced

Glaze

  • 1 tbsp strawberry jam
  • splash water

Method

Prep

  • Roll out pie crust and place in a 9″ pie plate
    • Transfer to the freezer while preparing the rest
  • Stem and quarter strawberries and place in a medium bowl
  • Trim ends off rhubarb
    • Cut into 1⁄4″ thick slices
    • Transfer into bowl with strawberries
  • Preheat oven to 350°F

Make the filling

  • Transfer the fruit mixture to the pie crust, distributing evenly
  • In another medium bowl
    • whisk together eggs, sugar, milk, flour, and nutmeg
  • Slowly pour the egg mixture over the fruit until it just reaches the top edge of the crust
  • Scatter diced butter evenly over the top
  • Tapa tapa to remove big bubbles

Bake

  • Bake at 350F for about 1 hour, turning halfway through
  • The pie is done when the rhubarb is tender and the custard is set

Glaze and finish

  • In a small bowl, mix strawberry jam and water
  • Microwave for about 15 seconds until warm
  • Brush the glaze over the exposed fruit
  • Let cool completely, then refrigerate until ready to serve

References