There’s nothing better than an old fashion strawberry rhubarb pie 🥧 topped with vanilla ice cream 🍦on a beautiful summer day !🌞
- 2 Pie crust ( I got mines at A&A Ouellette in Drummond, you can purchase a box with 10 pie crust in it and it taste wonderful.
- 2 cups sliced rhubarb (1/2 inch pieces)
- 5 cups chopped strawberries
- 1 cup of granulated maple sugar or you can also use 3/4 of maple syrup.
- 1/4 cup cornstarch
- 1 Tablespoon lemon juice
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 1 tablespoons water
- optional: 2 tablespoon maple sugar
Step 1: Let the frozen crusts stand at room temperature 15 minutes ahead to soften the crust.
Step 2: Preheat oven to 400°F (204°C)
Step 3: Mix the rhubarb, strawberries, cornstarch, lemon juice, and vanilla extract together in a large bowl. Put filling aside for 5 min.
Step 4: Carefully place one pie crust into a 9 inch pie dish. Press the pie crust into the bottom and up the sides of the pan.
Step 5: The filling will create a lot of juice from the strawberries and the rhubarb, so I simply spooned the filling into the crust, leaving all of the excess liquid in the bowl. Then add the maple sugar or the maple syrup to your filling mixing it together.
Step 6: Take the second pie crust and cover the filling. Pinch the edges of the pie dough together with your fingers or the take a fork to seal the top and bottom crusts together. Cut slits in the top to form steam vents. Trim the edges.
Step 7: Whisk 1 large egg and 1 tablespoon water together into a small bowl until no streaks of yolk remain. Brush the crust and edges of the pie dough with the egg wash, then sprinkle evenly with 2 tablespoons of maple sugar.
Step 8: Place the pie on a rimmed baking sheet and bake for 20 minutes at 400 °F (204°C). Turn the temperature down to 350°F (177°C) and bake for an additional 25-30 minutes. If the edges of the pie crust start to brown too quickly, cover the edges with aluminum foil.