Summary: This is a classic strawberry-rhubarb pie, lightly spiced with cinnamon, lemon and vanilla, in which the sweet strawberries and tangy rhubarb shine.
Yield: one 9" pie
- 4 cups rhubarb, leaves removed (poisonous, peeps), stems washed and chopped
- 3 cups strawberries, stemmed and cut in half
- scant 1 cup sugar
- ½ teaspoon cinnamon
- 1 tablespoon flour
- ½ teaspoon lemon zest
- ½ teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1-2 tablespoons butter
Preheat oven to 425° Fahrenheit. Mix all ingredients together except butter and pour into an uncooked pie crust (use my recipe, I swear it’s easy and the best). Cut the butter into small chunks and place on fruit mixture.
Roll out a top crust, place on top and cover with foil.
Bake for 15 minutes. Then remove foil, lower the oven temperature to 375° and bake about 40 minutes more. If you don’t like runny pie, add a little cornstarch, tapioca, or other binding agent to the fruit mixture.