We went to St. Jacobs Market in Waterloo this week, which is one of our favourite things to do in the summer. The copious amounts of freshly, Ontario-grown produce makes it hard to not think about baking & cooking inspiration. All I can do when I’m there is think about what I could make with all these fresh berries, as well as about how much I want to eat all the foods they have prepared there too!
I laid my eyes on these bright red strawberries and instantly had my mind set on making a strawberry rhubarb pie! The sweet strawberries are balanced out by the tart rhubarb which makes a perfectly balanced filling that is neither sweet or tart. Not to mention that the pie has a gorgeous, vibrant fuchsia red colour. It’s hands-down one of my favourite pies ever, and it’s much easier to make than you probably think.
Ingredients:
2 cups stemmed and sliced strawberries
3 1/2 cups rhubarb stalks, washed and cut into 1/2 inch pieces (trim leaves and discard as they are poisonous, and trim ends as well)
1 cup sugar (3/4 to 1 cup: depending on how tart/sweet you like your pie)
4 tbsp quick cooking (“minute”) tapioca
1/4 tsp salt
1 tsp orange zest or juice
1 9-inch pie dough recipe, like this one or your favourite pie crust recipe, or a pre-made pie crust
Topping:
1/3 cup all-purpose flour
1/3 cup rolled oats
1/3 cup firmly packed light brown sugar
1/2 tsp ground ginger
1/4 tsp kosher salt
1 tsp grated orange zest
1/2 cup unsalted butter, melted and cooled
Instructions:
- Preheat oven to 400°F.
- In a medium bowl, whisk together the flour, oats, brown sugar, ginger, salt and orange zest. Stir in the melted butter. Refrigerate until ready to use.
- In a large bowl, combine the rhubarb and strawberries with the sugar, tapioca, salt and orange zest. Then let it sit for 10 minutes, the longer the better in my opinion!
- Roll out one disk of pastry dough and place it in the pie dish. Trim the excess dough to the edge of the dish and press a pattern into the edges if you’d like. I used a fork to simply press mine.
- Transfer the filling into the crust and spread evenly.
- Sprinkle with the crumble topping and place the dish on a baking sheet.
- Place the pie on the middle rack of your oven set to 400 degrees fahrenheit.
- Bake for 20 minutes, then reduce the heat to 350 and bake for an extra 40-50 minutes. If the top has browned too quickly, layer a sheet of aluminium foil over the pie to keep it from browning any further. The pie is done when the filling is thick and bubbly!
- Remove from the oven and let cool on a rack. Best served warm with a scoop of vanilla ice cream! But also taste delicious cold/room temperature as well!
** can be stored for up to 2 days on the counter, or 5 in the fridge!
ItsOnlyCiara 