It’s pretty dang good if I do say so myself.
I made the filling (which can also be water bath canned but seriously eat it allllll now) with the recipe below, and some homemade pie crusts I had frozen.
TIP:When you make pie crusts, ALWAYS triple the recipe and make extra to freeze. Just take out the day before and thaw in the fridge. I bake them early morning before it gets too warm. It is simply that reason why we have homemade pie more often for a lovely dessert without all the hassle. And who doesn’t need more pie in their life ????
I used the extra filling from this recipe to make a cobbler to give to a friend❤️🍓
Rhubarb Strawberry Pie Filling
3 apples , peeled and diced
1/4 cup orange juice
7 cups sliced rhubarb
2 cups sugar
4 cups of sliced fresh strawberries
Preheat oven to 350 degrees
In a large saucepan, combine the apples and orange juice and stir to coat apples.
Stir in rhubarb and sugar
Bring to a boil over medium high heat, stirring constantly.
Reduce heat and boil for 12 minutes.
Add strawberries and return to a boil 30 seconds.
Remove from heat.
Prepare bottom pastry crust of pie and fill with filling. Top with top crust pastry. Make five slots in the top.
Bake, with a cookie sheet underneath to catch drips, for 50 minutes, rotating halfway through.
Let cool slightly before slicing (or at least try), and serve warm with vanilla ice cream.
I love to share the wonderful bounty of fresh seasonal fruit with my family and friends. This pie is celebration-of -the-season worthy !
Love Jenn xx .
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