Strawberry Rhubarb Pie is the first sign of Spring!
Strawberry Rhubarb Pie means Spring is coming! The opportunities are endless when it comes to fruit pies and tarts. They are perfect choices for beginner pastry chefs and pie bakers. And with Spring just around the corner, my mouth starts to water just thinking about all the delicious fruit pies we can make, especially this homemade easy strawberry rhubarb pie!
One of the first plants that usually pops up on a vegetable garden in North America is the lowly rhubarb plant. Yet when the tender spring stalks are cooked with the right amount of sugar and spice, a delicious pie is the result!
There are lots of strawberry rhubarb pie recipes out there. Some of my favorites include Brown-eyed Baker and Sally’s Baking Addiction. Both are experienced food bloggers with amazing recipes!
The trick to choosing rhubarb for pies is to pick or choose the youngest, tender stalks and peel them. Thick stalks may look like more, and a shorter way to fill your measuring cup, but the older stalks become woody, and you or your guest will be picking a straw like material out of their teeth. Need I say more?
Strawberries, rhubarb, sugar and lemon. An easy combination for a very delicious spring time treat! Following the recipe, prepare the fruit and add the sugar and lemon. You cook the mixture just like you would for jam. Spoon the slightly cooled strawberry rhubarb jam filling into your prepared pie crust and bake. You will fall in love with this delicious and easy strawberry rhubarb pie recipe! And if you love strawberries, please check out my other strawberry pie recipe!
Doesn’t the lattice top crust look spectacular? This is very easy to put together, and basically all you do is roll out the top crust, and then using a pastry cutter or pizza cutter even, cut your strips as evenly as you can. Then you just weave them back and forth!
Follow my recipe for Five Steps to Perfect Pie Crust You will need enough for a two crust pie. Now you know I believe that homemade is always best, but if you don’t have time or have never made pie crust from scratch, frozen or ready made piecrust to the rescue! There are lots of brands on the market. However, should you be curious and want to learn more, head on over to How to Make Perfect Flaky Pie Crust. It’s a full tutorial, with a step by step video and ebook!
Peaches, mangoes, strawberries and pineapple all lovingly surrounded by the flakiest piecrust ever.
I thought I would share it with you! Just taking it out of the oven. 🙂
Pull up a chair and I’ll cut you a slice! A little whipped cream with that?
I love using my cast iron skillets for baking. The heat distribution is very even and it’s perfect for flaky pie crust. You can check out some of my other recipes using a CI Skillet. Did you know that Cast Iron Skillet Users have their own Facebook group? Seriously they do, and I’m a member. You should check it out, they are awesome folks. But I digress. 🙂
All those yummy peaches, mangoes, strawberries and pineapple are so colorful and reminded me of summertime sangria. Sangria is very popular these days and I know it’s a great summertime drink. Thing is, it’s only February right? Well the past few days we’ve had a February Thaw I guess, and when you live in winter climates, thoughts of spring are always on my mind. Besides, that darn groundhog promised us an early spring! Am I right?
After what seemed like a month of chocolate recipes, this delicious Homemade Peach Mango Sangria Skillet Pie was just the ticket.
For this recipe I used my Grandma’s pie crust recipe and you can see it here. Homemade pie crust is the very best, and this recipe makes enough for 4 deep dish pies – so there is lots to freeze for the next time you want to bake a pie!
So because it’s February and I live in Canada, fresh frozen fruits are what we use when baking fruit pies. I must admit this was the first time using fresh frozen and it’s so easy and saves alot of time, because there is no need to peel and prepare the fruit. Just thaw it out at room temperature and make sure you let the excess moisture drain away. TIP: I lay out the frozen fruit on a cookie sheet and it seems to thaw pretty evenly.
Now these delicious sangria fruits are sweet enough on their own, so I really reduced the amount of sugar and only used a 1/2 cup. You can adjust this for your own taste of course, but I found this measure to be just right.
Place the pastry in your skillet – or pie plate if you prefer and if you wish to decorate with lattice and leaves like I did, leave the pie filling in the bowl until the last minute. Cutting lattice and leaf cutouts takes a little time, and it’s best not to put the liquid in too soon – otherwise the pie will get very soggy, and you will have a mess.
So enjoy the recipe, please be sure to give me your comments and especially if you make this deliciously sunny Homemade Peach Mango Sangria Skillet Pie.
I just won’t eat fresh strawberries any more without maple syrup. The sweet tang of freshly sliced berries dripping with the rich golden silky flavour of real maple syrup, well just try it. I guarantee you will give it a second glance.
My sweetie and I are RV travellers, and two summer ago, after a lovely long trek through the US south and out to the Maritimes, we stopped just outside of Quebec City to stay for what was supposed to be one night. We’d had some mechanical difficulties with the RV – (that’s a whole other blog post) and I just wasn’t ready to head for home. So we decided to stop, following a random campground sign about 30 miles west of Quebec City.
What we found was a little slice of heaven, wonderful campers who were so helpful and welcoming. Once we were settled and had shared some wine with our new neighbours who had helped us back in, we received a bowl of fresh strawberries and Quebec Maple Syrup, with instructions.
I was a bit overcome, I must say, probably because we were just so darn tired, but that was it for me. Strawberries must now have maple syrup. But what would it taste like in a strawberry pie? Well, remember that slice of heaven? I found it once again.
Strawberry Pie. Joie de Vivre. Joy of Living.
1 – 9″ pie crust shell and enough pastry dough to trim the top
Hi I’m Judy, author and recipe creator here at Pie Lady Bakes. I love to eat pie standing at the sink, no calories! Baking is my Happy Place, and because we’re a busy family we love Easy Dinner Recipes! You too? I’m married to Mark, and we have embraced “Living Small” so that we can travel to wonderful places like Rome. Oh and I’m a Grandma too! What’s your biggest baking challenge?