Strawberry rhubarb pie is a rustic classic. The strawberries and rhubarb give a yummy contrast between sweet and piquant, and although this is a great make-ahead fruit pie, it disappears quickly. This recipe accentuates the already citrusy flavor of rhubarb with a few drops of Lemon oil.
1 recipe double-crust pie dough
4 cups strawberries, sliced
3 cups rhubarb, sliced
1 tablespoon lemon juice
1–2 drops Lemon oil
½ cup granulated sugar
¼ teaspoon salt
¼ cup quick cooking tapioca
1 large egg, beaten for glaze
- Preheat oven to 400° F.
- Divide pie dough into two balls. Roll out the first ball to 12 inches and place in nine inch pie plate. Roll out the second ball to 11 inches. Cut slits in the dough with a sharp knife, then put dough aside.
- In a large bowl, stir together the strawberries, rhubarb, lemon juice, Lemon oil, sugar, salt, and tapioca.
- Pour mixture into pie plate and cover with the second half of the pie dough. Trim and crimp the edges. Brush with egg wash.
- Bake pie for 20 minutes at 400° F, then reduce to 350° F and continue to bake 25–30 minutes. Watch for the crust to golden and the juices to bubble.
- Allow pie to cool completely so the juices can thicken.
Tips: Use tin foil or a pie shield to prevent the pie’s edges from browning too early. If rhubarb is out of season you can buy it frozen at most grocery stores or substitute with granny smith apples for a tasty strawberry-apple pie.