Last summer, I baked rhubarb pies several times, trying different recipes with different degrees of success, and I was looking to give it a try this summer when local rhubarb appeared on the market. I found the recipe I liked most, and this time, I didn’t change anything in how the filling is made — precisely that proportion of fruits, precisely that amount of sugars.
I didn’t cover my pie; instead, I sprinkled some streusel on top, and it worked perfectly.
So, here it goes:
- 1 defrosted 9-inch pie crust
- 3 cups of rhubarb, cut 1/2 -inch length,
- 2 1/2 cups sliced strawberries
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1/4 corn starch
- 1/2 tsp vanilla extract
- 1 tsp orange extract (instead of 1 tbsp of orange juice
- 1/4 tsp salt
Start preheating the oven after the filling is mixed so that it would release some liquid and leave the liquid in a bowl when you fill the crust with the filling.
I didn’t put the lattice on top and didn’t use an egg. Instead, I prepared some streusel topping with 1/3 cup brown sugar, 1/3 cup flour, and 3 tbsp of butter which I crushed with my fingers and mixed with dry components. Then I baked it as instructed: 20 min on 400F and 35 min on 350F. It was already pretty late, so I left it to cool down overnight.
In the morning it was the most perfect thing.
I found critical with this recipe the proportion of rhubarb and strawberries and sugar, adding cornstarch and a cooldown before serving.