Roasted Strawberry Rhubarb Pie
This homemade roasted strawberry rhubarb pie is on the menu whenever I need a burst of sweet and tangy goodness. Enjoy it warm with a scoop of ice cream or simply on its own.
Servings: 8 servings
Ingredients
- 1 recipe pie dough
For the filling
- 4 cups quartered, hulled strawberries (1 ½ lbs)
- 6 cups chopped rhubarb (2 lbs)
- ¾ cup granulated sugar
- 2 tbsp fresh lemon juice
For the crumble
- ½ cup all-purpose flour
- ½ cup light brown sugar
- ¼ cup rolled oats
- ⅛ tsp kosher salt
- 4 tbsp unsalted butter cubed
Instructions
- Make the dough and chill until ready to roll out.1 recipe pie dough
- Meanwhile, make the filling. Preheat the oven to 325°F. Line a sheet pan with parchment paper.
- In a large bowl, mix together the strawberries, rhubarb, granulated sugar, and lemon juice. Pour onto the lined pan.4 cups quartered, hulled strawberries (1 ½ lbs), 6 cups chopped rhubarb (2 lbs), ¾ cup granulated sugar, 2 tbsp fresh lemon juice
- Roast until the fruit and liquid are condensed and jam-like, 2 to 2 ½ hours, stirring as needed if corners get dark. Remove the filling from the oven and set aside. You should have about 2 cups of filling.
- When ready to bake, preheat the oven to 400°F.
- Roll the dough out to a 14-inch round and fit it into a 9-inch pie plate. If uneven, trim the overhang just enough to make the edge around the dish even. Roll under the excess dough to create a crust and crimp. Using a fork, dock the pie shell and refrigerate the crust for 20 minutes.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake the crust for 20 minutes. Remove the parchment and weights and reduce the oven temperature to 375°F. Continue baking the crust until it is dried out and beginning to brown, 15-20 minutes. If the edges look too brown, you may need to cover the crust with foil or a pie shield.
- Meanwhile, make the crumble. In a small bowl, combine the flour, brown sugar, rolled oats, and salt. Add the cubed butter and work it into the mixture until it is crumbly.½ cup all-purpose flour, ½ cup light brown sugar, ¼ cup rolled oats, ⅛ tsp kosher salt, 4 tbsp unsalted butter
- Once the pie crust is baked, add the prepared filling and smooth to an even layer. Top with the crumble and return the pie to the oven. Bake the pie until the crumb is golden, 18-22 minutes. Let cool completely before slicing and serving.
Video
Nutrition
Serving: 1serving | Calories: 474kcal