Strawberry Rhubarb Ginger Pie

A tantalizing twist on the classic strawberry rhubarb pie, enriched with a hint of ginger for an added kick. This pie is perfect for springtime gatherings and a must-have for dessert lovers.

Prep time: 20 minutes
Cook time: 55 minutes
Serves: 8

Ingredients

3 cups sliced strawberries

2 cups diced rhubarb

1 cup granulated sugar

1/4 cup cornstarch

1 tablespoon grated fresh ginger

1 teaspoon vanilla extract

1/4 teaspoon salt

2 tablespoons lemon juice

1 double-crust pie dough (homemade or store-bought)

1 tablespoon unsalted butter, cut into small pieces

1 tablespoon milk

1 tablespoon coarse sugar for sprinkling

Instructions

1. Preheat the oven to 400°F (200°C).

2. In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, ginger, vanilla extract, salt, and lemon juice. Mix well to combine.

3. Roll out half of the pie dough and fit it into a 9-inch pie plate.

4. Pour the strawberry rhubarb filling into the pie crust, and dot with butter pieces.

5. Roll out the remaining dough and place over the filling. Trim excess and crimp edges to seal.

6. Brush the top crust with milk and sprinkle with coarse sugar.

7. Place pie on a baking sheet to catch any drips and bake for 20 minutes.

8. Reduce oven temperature to 350°F (175°C) and continue baking for another 30-35 minutes, until crust is golden and filling is bubbly.

9. Allow the pie to cool completely before slicing and serving.

Storage

Store pie covered in the refrigerator for up to 4 days.

Reheating

Reheat slices in a 350°F oven for about 10 minutes or until warm.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.