Utah State Fair Grand Prize Winner – Strawberry Rhubarb Pie
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 8
Description:
This Strawberry Rhubarb Pie is a beloved summer tradition, crafted with the finest of seasonal fruits, and it’s the very definition of a “pie worth waiting for.” Inspired by the Utah State Fair Grand Prize Winner, this dessert is an annual favorite, appearing on our table each time rhubarb is in season. With a perfectly balanced sweetness from strawberries, a bit of tartness from rhubarb, and a delightful spice blend, this pie is sure to be devoured before it even has time to cool. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an unforgettable treat.
Ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Rhubarb | 4 cups | Fresh, chopped into small pieces |
| Strawberries | 2 cups | Sliced or halved if large |
| Dry tapioca | 5 tablespoons | Helps thicken the pie filling |
| Sugar | 3/4 cup | Adjust based on sweetness preference |
| Nutmeg | 1/2 teaspoon | Freshly grated for best flavor |
| Salt | 1/4 teaspoon | |
| Cinnamon | 1 teaspoon | Adds warmth and depth of flavor |
| Ground cloves | 1/4 teaspoon | Subtle spice that enhances the fruit |
| Lemon juice | 1 tablespoon | Freshly squeezed |
| Butter | 5 tablespoons | Cut into small pats for dotting the top |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 472.6 kcal |
| Fat | 10.2 g |
| Saturated Fat | 3.5 g |
| Cholesterol | 6.3 mg |
| Sodium | 282.4 mg |
| Carbohydrates | 96.3 g |
| Fiber | 3 g |
| Sugars | 77.6 g |
| Protein | 2.2 g |
Instructions:
-
Prepare the Filling:
Begin by combining the rhubarb, strawberries, sugar, and dry tapioca in a large mixing bowl. Toss them together gently, ensuring that the tapioca is evenly distributed. This mixture will form the sweet and tangy filling of your pie. -
Let the Mixture Rest:
Allow the fruit mixture to sit at room temperature for about 20 minutes. This waiting period helps dissolve the sugar and tapioca, creating a more cohesive filling. Stir the mixture occasionally during this time to ensure the sugar is dissolving evenly. -
Prepare the Pie Crust:
While the fruit mixture is resting, preheat your oven to 450°F (230°C). Place your prepared pie crust into a 9-inch pie dish, pressing it gently against the edges of the pan. If you’re using a store-bought crust, ensure it’s thawed according to package instructions. -
Season the Filling:
Once the 20 minutes have passed, add the nutmeg, salt, cinnamon, ground cloves, and lemon juice to the fruit mixture. Stir thoroughly to incorporate the spices and lemon juice, which will bring an extra layer of flavor to the pie. This is where the magic happens—these aromatic spices perfectly complement the fruits. -
Assemble the Pie:
Carefully pour the seasoned filling into the prepared pie crust. Take extra care to drain off any excess liquid before adding the filling to avoid a soggy crust. Smooth the top of the filling evenly with a spatula. -
Add the Butter:
Dot the top of the fruit filling with small pats of butter, distributing them evenly over the surface. The butter will melt as the pie bakes, helping to enrich the flavor and texture of the filling. -
Seal and Top the Pie:
Place the second pie crust on top of the filled pie, ensuring it completely covers the fruit mixture. Press the edges together to seal the pie and crimp the edges with your fingers or a fork for a decorative touch. Cut a few small slits in the top crust to allow steam to escape during baking. -
Bake the Pie:
Place the pie on a cookie sheet or baking sheet to catch any potential drips. Bake at 450°F (230°C) for the first 30 minutes, which will help the crust start to crisp up. After 30 minutes, reduce the oven temperature to 425°F (220°C) and continue baking for another 30 minutes. Finally, lower the temperature to 350°F (175°C) and bake for an additional 15 minutes, or until the crust is golden brown and the filling is bubbling. -
Check the Crust:
If the edges of the crust begin to brown too quickly, you can cover them with aluminum foil or a pie guard to prevent burning while the filling continues to cook. -
Cool and Serve:
Once baked, remove the pie from the oven and allow it to cool for at least 1 hour. The filling will thicken as it cools, making it easier to slice. Serve your Strawberry Rhubarb Pie with whipped cream or vanilla ice cream for the perfect finishing touch.
Tips for Success:
- Adjust the Sweetness: Rhubarb can be quite tart, so adjust the amount of sugar based on your preference for sweetness.
- Pie Crust: A buttery, flaky homemade crust will elevate this pie to a new level, but a store-bought crust will work perfectly fine if you’re short on time.
- Make it Ahead: This pie can be made ahead and stored in the refrigerator for up to 3 days, though it’s best enjoyed fresh out of the oven.
Why This Pie is a Winner:
This Strawberry Rhubarb Pie is the epitome of summer baking. With a perfect balance of sweet strawberries and tangy rhubarb, spiced just right, and enveloped in a flaky, golden crust, it’s no wonder this recipe has become a perennial favorite. Each bite offers a burst of fresh fruit flavor, and with the slight tartness from the rhubarb and the sweetness from the strawberries, this pie is a true celebration of the season’s best produce.
It’s the ideal dessert for family gatherings, picnics, or any occasion where you want to share a slice of nostalgia with your loved ones. Whether served warm or at room temperature, it’s a pie that will have everyone coming back for seconds—and thirds.
Keywords:
Strawberry Rhubarb Pie, Fruit Pie, Summer Dessert, Healthy Dessert, Low Protein Pie, Low Cholesterol Pie, Rhubarb Recipes, Strawberry Recipes, Pie Recipes, Seasonal Pie, Best Pie Recipe, Easy Pie Recipe, Family Dessert, Summer Recipes
