Indulge in the sweet and tangy flavors of this delectable Strawberry Raisin Rhubarb Pie. The crust is perfectly flaky and the filling is a delightful combination of fresh strawberries, juicy raisins, and tart rhubarb. This homemade pie is sure to impress your family and friends with its vibrant colors and irresistible taste. Enjoy a slice of summer with this easy-to-follow recipe.
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 1 cup raisins
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 9-inch pie crusts, homemade or store-bought
- 1 tablespoon milk
- 1 tablespoon granulated sugar, for sprinkling
Directions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the strawberries, raisins, rhubarb, sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt. Stir well to coat the fruits evenly in the mixture.
- Roll out one pie crust and transfer it to a 9-inch pie dish. Press it gently against the sides and bottom of the dish.
- Pour the fruit mixture into the pie crust, spreading it out evenly.
- Roll out the second pie crust and place it over the filling. Trim any excess crust and seal the edges by crimping with a fork or your fingers.
- Brush the top crust with milk and sprinkle with sugar.
- Create slits or decorative cutouts on the top crust for steam to escape while baking.
- Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove the pie from the oven and let it cool for at least 1 hour before serving.
- Serve the pie warm or at room temperature, with a scoop of vanilla ice cream if desired.
