reader recipe: strawberry-rhubarb pie
words, recipe + photo by Angie Wendricks
As summer approaches, I find myself reminiscing about the past at my grandparents house. On any given day, you could find us there, enjoying the sun, swimming, and a bbq. The quintessential summer. My thoughts wander to the sweet smells I remember coming from inside the house. My grandmother would always have a special treat waiting for us—whether it was homemade chocolate chip cookies, ice cream, or pie. Beautiful, buttery, glorious pie! My favorite then, and now, is strawberry-rhubarb. The bright, vibrant colors simply scream summer to me. This is my grandmother Georgia Mae’s recipe. It’s rustic and simple, and I hope it becomes a summertime favorite for you and your family.
- 2 prepared (or homemade) pie crusts
- 2 cups diced fresh rhubarb
- 2 cups fresh strawberries, stemmed and sliced
- 1 1/2 cups sugar
- 1/3 cup flour
- Dash of ground nutmeg
- Dash of salt
- 3 large eggs, at room temperature
- 2 tablespoons unsalted butter, cut into small pieces
- Milk, for brushing
- Preheat oven to 350°F.
- Line bottom of a deep dish pie plate with one pie crust. Spread rhubarb and strawberries over bottom.
- In a medium bowl, combine sugar, flour, nutmeg, and salt. Add eggs and mix until just combined. Pour over rhubarb and strawberries. Dot top evenly with butter.
- Cut second crust into strips. Layer over top of pie, making a lattice top. Brush lattice strips with milk. Bake for 40-45 minutes until lightly golden brown and bubbly. Remove from heat and allow to cool before slicing.
Makes 1 pie.
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For even more rhubarb recipes, get a copy of our spring 2015 issue here.