Traditional Strawberry Rhubarb Pie With Maple Cream

Traditional Strawberry Rhubarb Pie

 

Quite possibly one of the finest summertime flavor combinations is that of red, ripe, sweet strawberries and tangy, fresh rhubarb. This is one of the simplest fruit pies I have ever put together with absolutely stunning results. The filling is jammy and subtlety sweet with the classic tart, mouth puckering wonderfulness of rhubarb. If you live in an area where you can pick fresh strawberries from a local farm I highly encourage you to do just that. It’s a fun way to get out in the fresh air and have a healthy connection with your food. Not to mention you will probably pay less per pound than in the market. I was inspired to make this pie when I visited a local u-pick farm with my family. They were also selling this gorgeous rhubarb!

Traditional Strawberry Rhubarb Pie

This recipe makes a large batch of pie filling. You may have a bit leftover. Use your leftover filling like you would jam, on toast or scones or as a topping on Ice Cream!

For the Crust:
One ULTIMATE LARD PIE CRUST

For Filling:
1 1/2 Pounds Fresh Rhubarb
2 Pounds Fresh Strawberries (Reserve 8 berries UNCUT for the top of the pie!)
4 Tablespoons Butter
1/2 Cup Honey
1/2 Cup Maple Syrup
6 Tablespoons Organic Corn Starch (plus 1-2 tablespoons of cold water to dissolve)
1/2 Teaspoon Salt

For Maple Cream:
1 Cup Heavy Cream
1 Teaspoon Vanilla
1 Tablespoon Maple Syrup

Gently wash, dry, de-stem and cut your berries (either in half for small berries or quarters for larger berries). Wash and cut your rhubarb into 1/4″ slices. Discard any leaves or woody bottom stems.

Melt the butter in a large saucepan over medium heat. Add the rhubarb and saute for around 5 minutes or until the rhubarb is beginning to get tender. Add the cut berries, honey and maple syrup and continue cooking and gently stirring. Meanwhile dissolve the cornstarch in 1-2 tablespoons of water. The mixture should be the consistency of glue. When the filling starts to simmer turn down the heat to medium-low and add the dissolved corn starch and salt. Cook the filling for around 10-15 minutes until it begins to thicken into a jam like consistency. Remove the filling for the heat and set aside. At this point the filling should look like this.

Traditional Strawberry Rhubarb Pie

While the pie filling cools roll out and shape your pie crust. Cut the 8 reserved strawberries into slices. Preheat your oven to 350°. Fill the pie crust with warm filling and arrange the cut strawberries on top in a pretty pattern like this.

Traditional Strawberry Rhubarb Pie

Bake the pie for 50-60 minutes depending on size. When the pie is done the crust will start to turn a golden brown and you may see the filling bubble a bit. Remove from the oven and let it cool completely. Please note that if you can’t resist the temptation of a warm pie the filling may be a little soft and won’t hold its shape well.
When the pie is cool and you are ready to serve it make up the Maple Cream. Just whip the cream, maple syrup and vanilla together until the cream forms soft peaks. Serve the pie with a healthy dollop of whipped cream and enjoy the taste of SUMMER!

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