Can I use frozen fruit for Spiced Strawberry Rhubarb Pie?

Yes, frozen fruit works well for Spiced Strawberry Rhubarb Pie . Be sure to thaw and drain the strawberries and rhubarb before using them. This helps prevent excess moisture, which can make the filling too watery.

How do I keep my Spiced Strawberry Rhubarb Pie from being runny?

The key to a perfect Spiced Strawberry Rhubarb Pie is using the right amount of thickener, such as cornstarch. Also, allow the pie to cool completely after baking so the filling can set properly before slicing.

Can I make Spiced Strawberry Rhubarb Pie ahead of time?

Absolutely. You can prepare and bake the Spiced Strawberry Rhubarb Pie a day in advance. Store it in the refrigerator and reheat it in the oven before serving for the best texture and flavor.

What’s the best way to store leftover Spiced Strawberry Rhubarb Pie?

Store leftover Spiced Strawberry Rhubarb Pie covered in the refrigerator for up to three days. For longer storage, you can freeze the pie and thaw it overnight in the fridge before reheating.

Spiced Strawberry Rhubarb Pie Easy Recipe

Name: Spiced Strawberry Rhubarb Pie
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 store-bought pie crusts or 1 double homemade pie crust; 3 cups strawberries, halved; 2 cups rhubarb, sliced; 1 cup granulated sugar; 1/4 cup cornstarch; 1 tablespoon ground cinnamon; 2 teaspoons ground nutmeg; 1/2 teaspoon salt; 1 egg yolk; 1 tablespoon water; Cooking spray, for greasing the pie plate

Description

Spiced Strawberry Rhubarb Pie is a classic sweet-tart fruit dessert made with fresh strawberries, sliced rhubarb, warm cinnamon, nutmeg, and a flaky double crust. Baked until golden and bubbling, this pie is perfect served warm with ice cream or chilled for a make-ahead treat.

Ingredients

Scale

2 store-bought pie crusts or 1 double homemade pie crust
3 cups strawberries, halved
2 cups rhubarb, sliced
1 cup granulated sugar
1/4 cup cornstarch
1 tablespoon ground cinnamon
2 teaspoons ground nutmeg
1/2 teaspoon salt
1 egg yolk
1 tablespoon water
Cooking spray, for greasing the pie plate

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Instructions

Preheat the oven to 350°F (175°C) and lightly grease a pie plate with cooking spray.
Roll out one pie crust on a lightly floured surface and fit it into the prepared pie plate.
In a large mixing bowl, toss together the 3 cups halved strawberries, 2 cups sliced rhubarb, 1 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon ground cinnamon, 2 teaspoons ground nutmeg, and 1/2 teaspoon salt until evenly coated.
Pour the fruit filling into the crust-lined pie plate and spread it into an even layer.
Use the second pie crust to create a lattice top, then pinch and seal the edges well.
In a small bowl, whisk together 1 egg yolk and 1 tablespoon water. Brush the egg wash over the lattice and crust edges.
Place the pie plate on a foil-lined baking sheet to catch any drips.
Bake for 1 hour and 15 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool for at least 1 hour before slicing so the filling can set.
Serve warm with ice cream or chilled, as desired.

Notes

If using frozen pie crusts, thaw them at room temperature before unrolling.
Bake the pie on a foil-lined baking sheet to prevent spills in the oven.
The filling may look tall before baking, but it will shrink as it cooks.
Let the pie cool fully for cleaner slices and a thicker filling.
Store leftovers covered in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 29 g
Sodium: 320 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 62 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 28 mg