Hands-On Time
30 Mins
Total Time
4 Hours
Yield
Serves 8
Ditte Isager

How to Make It

Step 1

Heat oven to 375° F. In a large bowl, toss the rhubarb, strawberries, sugar, flour, orange zest, cinnamon, and salt. Lightly beat one of the eggs, add to the fruit, and toss to combine.

Step 2

Fit one of the piecrusts into a 9-inch pie plate. Fill with the fruit mixture, pressing it in firmly. Lay the second crust on top and press the edges of the crusts together to seal.

Step 3

Trim the crust to a 1-inch overhang, fold the overhang underneath itself, and crimp. In a small bowl, beat the remaining egg with 1 teaspoon water and brush over the crust. Sprinkle with sugar and cut vents in the top.

Step 4

Place the pie on a foil-lined baking sheet and bake until the fruit mixture is bubbling and the crust is golden brown, 1¼ to 1½ hours. Let cool for at least 2 hours before serving.

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Ratings & Reviews

/5
Reviews
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