STRAWBERRY RHUBARB PIE
Every Maine family has their favorite recipe for this ruby-red, tart pie.
STRAWBERRY RHUBARB PIE
Every Maine family has their favorite recipe for this ruby-red, tart pie.
Ingredients
  • Pastry for a 2-crust pie
  • 1 cup sugar
  • ¼ cup flour
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • 3 cups rhubarb cut into ½ inch pieces (about 1 pound)
  • 2 cups sliced strawberries 1 pint
  • 2 tablespoons milk
Instructions
  1. Preheat the oven to 400 degrees. Chop the rhubarb and slice the strawberries.
  2. In a large bowl, combine the sugar, flour, nutmeg and allspice. Stir in the rhubarb and strawberries.
  3. Line a 9-inch pie plate with one piecrust. Spoon in the sugared fruit. Wet the edges of the crust with some milk. Roll out the second crust and fit in over the top of the pie. Pinch the edges to seal and slit the top. Pat some milk on the top of the pie.
  4. Bake (on a sheet pan to catch the drips), until the filling runs clear, (usually all over the oven), about 60 minutes.
Recipe Notes

Makes 8 servings.

Nutritional analysis per serving: 348 calories, 4 grams protein, 52 grams carbohydrates, 15 grams fat, 120 mg. sodium, 2.3 grams fiber.

Share this Recipe

Comments are closed.

Maine Ingredients ~ Our Main Ingredients ™

© 2020 Cheryl Wixson's Kitchen, LLC. All Rights Reserved