Paul doesn't especially care for double crust pies especially when using storebought crusts. So this is significantly adapted and combined from several places but he especially likes Strawberry Rhubarb Pie - Sally's Baking Addiction (sallysbakingaddiction.com) Emily really liked this recipe, had several pieces.
Ingredients:
- Pie crust (homemade or storebought, but could use extra filling if using deep dish pie crust)
- 3 cups (about 300g) sliced rhubarb
- 2 and 1/2 cups (about 380g) chopped strawberries
- 1/3 cup (67g) packed light brown sugar
- 1/3 cup (67g) granulated sugar (with frozen fruit this was good, but with fresh sweet berries, I'd use less sugar, maybe 1/4 c each)
- 1/4 cup (32g) cornstarch
- 1/2 t cinnamon
- 1/4 teaspoon salt
- 1 Tablespoon (15ml) orange juice
- 1/2 teaspoon pure vanilla extract
- recipe for crumble for top (I just used the same one from my rhubarb crumble recipe)
Preheat oven to 400°F (204°C).
Spoon the filling into the thawed crust, leaving excess liquid in the bowl. Top with crumble.
Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, consider a pie crust shield to prevent the edges from browning too quickly.
Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.
