Delightful Apple-Strawberry-Rhubarb Pie
After a long search, I was ecstatic to rediscover my cherished recipe for this Delightful Apple-Strawberry-Rhubarb Pie! This pie is perfect for those with a sweet tooth, offering a blissful combination of fresh rhubarb, juicy strawberries, and tangy Granny Smith apples, all enveloped in a flaky crust. While it's undeniably sweet, you can adjust the sugar if you prefer a more balanced sweet-tart flavor. Unbelievably, even those who claim to dislike rhubarb can't resist this pie! Please remember, the key to achieving that perfect consistency is using fresh ingredients—frozen just won't cut it! Serve it warm with a scoop of vanilla ice cream for an irresistibly delightful treat. Enjoy the goodness of fresh fruits in every slice!
N/A
Servings
450
Calories
13
Ingredients
Ingredients
Sugar
1 cup (regular granulated)
Light Brown Sugar
1 cup (packed)
Flour
1/3 cup (plus 1 tablespoon for mixing)
Cinnamon
1 teaspoon (ground)
Fresh Rhubarb
3 cups (cut lengthwise then sliced into 1/2-inch pieces)
Fresh Strawberries
3 cups (halved, except small ones)
Granny Smith Apples
3 (peeled and grated)
Lemon Juice
1 tablespoon (for tossing apples)
Vanilla Extract
1 teaspoon (pure vanilla)
Butter
2 tablespoons (cut into small cubes)
Pastry for Double-Crust Pie
1 (enough for a 9-inch pie)
Milk
for brushing (to glaze crust)
Sugar
for sprinkling (to sprinkle on top)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a large mixing bowl, slice the fresh strawberries and rhubarb. Sprinkle with half of the white sugar and set aside to let them release some juices.
3
In a separate medium-sized bowl, mix together the remaining white sugar, light brown sugar, flour, and cinnamon.
4
Peel and grate the Granny Smith apples, tossing them with lemon juice in a small bowl to prevent browning.
5
Combine the sugar-flour-cinnamon mixture and the grated apples into the bowl with the strawberries and rhubarb mixture. Add the vanilla extract and fold everything together gently until well combined.
6
Transfer the fruit mixture into a pastry-lined 9-inch deep-dish pie plate, spreading it out evenly.
7
Dot the top of the mixture with small pieces of butter.
8
Cover with a second pastry crust, sealing the edges thoroughly while fluting them for a decorative touch.
9
Cut slits in the top pastry for ventilation.
10
Brush the crust with a little milk and sprinkle with sugar for a sweet glaze.
11
Place the pie in the preheated oven and bake for about 50-60 minutes or until the crust is golden and the filling is bubbling. (Keep an eye on it and cover the edges with foil if they start to brown too quickly.)
12
If desired, place the pie on a foil-lined baking sheet to catch any potential drips and avoid a smoky kitchen disaster.
13
Allow to cool slightly before serving, and enjoy your delicious pie, especially with a scoop of vanilla ice cream on the side!
Nutrition Information
15
Fat
87.5
Carbs
2.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What fruits are used in the Delightful Apple-Strawberry-Rhubarb Pie?
The pie uses a combination of fresh rhubarb, fresh strawberries, and Granny Smith apples.
Can I use frozen fruit for this recipe?
No, using fresh ingredients is key to achieving the perfect consistency; frozen fruit will not work for this recipe.
What type of apples are best for this pie?
Granny Smith apples are recommended because their tangy flavor complements the sweet strawberries and rhubarb.
What temperature should the oven be set to?
The oven should be preheated to 375°F (190°C).
How should I prepare the rhubarb for the filling?
The rhubarb should be cut lengthwise and then sliced into 1/2-inch pieces.
How do I prepare the strawberries?
The strawberries should be halved, though very small ones can be left whole.
Why do I need to use lemon juice on the apples?
Lemon juice is used to toss with the peeled and grated apples to prevent them from browning.
What is the recommended serving suggestion?
It is best served warm with a scoop of vanilla ice cream.
How long does the pie need to bake?
The pie should bake for 50 to 60 minutes until the crust is golden and the filling is bubbling.
Can I adjust the amount of sugar in the recipe?
Yes, while the pie is sweet, you can adjust the sugar levels if you prefer a more balanced sweet-tart flavor.
What size pie plate is required?
This recipe is designed for a 9-inch deep-dish pie plate.
How do I prevent the crust edges from burning?
Keep an eye on the pie and cover the edges with foil if they start to brown too quickly.
What kind of sugars are used in the filling?
The recipe calls for a combination of white granulated sugar and packed light brown sugar.
How do I prepare the apples for the filling?
The apples should be peeled and then grated rather than sliced.
What is the purpose of the butter in the recipe?
Small pieces of butter are dotted on top of the fruit mixture before adding the top crust to add richness to the filling.
How do I glaze the top of the pie?
Brush the top crust with a little milk and sprinkle it with sugar before baking.
Why should I place the pie on a foil-lined baking sheet?
This helps catch any potential drips from the bubbling filling and prevents a smoky kitchen.
How many calories are in a serving?
There are approximately 450 calories per serving.
What spice is used to flavor the fruit mixture?
Ground cinnamon is used to season the fruit filling.
Does the recipe include vanilla?
Yes, one teaspoon of pure vanilla extract is added to the fruit mixture.
How do I finish the top crust?
After sealing and fluting the edges, you must cut slits in the top pastry for ventilation.
Is this pie suitable for people who do not like rhubarb?
Yes, the recipe notes that even those who claim to dislike rhubarb often find this pie irresistible.
How many ingredients are in this recipe?
There are 13 ingredients in total, including the fruit, sugars, spices, and pastry.
How do I know when the pie is done?
The pie is finished when the crust is golden brown and the fruit filling is bubbling.
What is the fat content per serving?
The pie contains approximately 15 grams of fat per serving.
How many carbohydrates are in a serving?
There are 87.5 grams of carbohydrates per serving.
What is the protein content per serving?
Each serving contains 2.5 grams of protein.
Should I let the pie cool before cutting?
Yes, you should allow the pie to cool slightly before serving to help the filling set.
How do I seal the pie?
Cover with a second pastry crust, seal the edges thoroughly, and flute them for a decorative touch.
What type of flour is used for the mixture?
The recipe uses 1/3 cup plus 1 tablespoon of flour to help thicken the fruit juices.