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Orange-Kissed Strawberry Rhubarb Pie

Orange-Kissed Strawberry Rhubarb Pie

  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 40 m
whodunitrdr

whodunitrdr

Orange juice and rind add extra flavor to a springtime favorite pie. I came up with this version when I needed to take a dessert to a summer dinner party. I made 2 pies for 8 of us and was lucky to take one piece home. It is one of the best pies I have ever made.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 450 kcal
  • 22%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 70.1g
  • 23%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 331 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Divide the pie pastry in half, roll out half to a round pie crust about 12 inches in diameter, and place the pie crust in the bottom of a 10-inch pie dish. Refrigerate the other half of the pie pastry until needed.
  2. Stir the 1 1/2 cups of sugar, the salt, orange peel, tapioca, and nutmeg together in a bowl until well blended. Gently stir in the rhubarb, strawberries, and orange juice, taking care not to crush the strawberries; pour into the prepared pie crust. Dot the filling with butter pieces. Roll the reserved pie pastry out to about a 12-inch circle and place the top crust over the fruit filling.
  3. Fold the edges of the top and bottom crust together to seal the two crusts together. Form a rounded indentation in the edge of the pie crust by placing your left index finger against the outer edge of the crust, and pinching the crust against it with the index finger and thumb of your right hand. Move around the edge of the pie, pinching the crust edge against your left index finger to make a fluted crust. Brush milk over the top crust of the pie and sprinkle with 1 tablespoon of sugar. Cut several vent holes in the top crust.
  4. Bake in the preheated oven until the filling is thickened and bubbling and the crust has browned, 40 to 50 minutes. Check after 30 minutes of baking time; if the crust edges are browning too quickly, cover them with strips of aluminum foil. Cool the pie before serving.
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Reviews

artist
27

artist

5/17/2010

This pie is FANTASTIC! The orange is a wonderful addition...just adds a hint of additional flavor. I followed the recipe except I used a 350 degree oven and cooked the pie for 70 minutes. The crust edges never burned. I will definitely make this again...I think next time for something different I will use my kutchen topping instead of a double crust...which is 1/4 cup melted butter...1 cup sugar and 1/2 cup flour mixed together and sprinkled on top. Definitely FIVE STARS!

jparker11
19

jparker11

4/29/2010

Sounded so good; I had to try this pie. I used frozen strawberries instead, and made 1 pie. My wife was amazed that I could do this. :) Made me happy and we loved it.

Avery
13

Avery

5/17/2010

I followed the recipe exactly the way it is and it turned out great! This was my first time making a strawberry Rhubarb pie and I'm sure I will be making this again.

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