Strawberry Rhubarb Honey Pie

Indulge in the delightful fusion of sweet strawberries and tangy rhubarb, perfectly complemented by the rich undertones of honey—a unique twist on the classic pie, crafted for both flavor enthusiasts and dessert connoisseurs.

Prep time: 30 minutes
Cook time: 1 hour
Serves: 8

Ingredients

2 cups strawberries, hulled and sliced

2 cups rhubarb, diced

1 cup granulated sugar

1/4 cup honey

1/4 cup cornstarch

1 tbsp lemon juice

1/4 tsp salt

1/2 tsp vanilla extract

2 tbsp butter, cut into small pieces

1 egg, beaten for egg wash

1 double pie crust (store-bought or homemade)

Instructions

1. Preheat oven to 425°F (220°C).

2. In a large bowl, combine strawberries, rhubarb, sugar, honey, cornstarch, lemon juice, salt, and vanilla extract. Mix gently.

3. Roll out the bottom pie crust and fit into a 9-inch pie pan.

4. Pour the fruit mixture into the crust and dot with butter pieces.

5. Roll out the top crust and place over filling, crimp edges to seal, and cut slits for steam.

6. Brush with beaten egg for a golden finish.

7. Bake for 15 minutes, then reduce temperature to 375°F (190°C) and bake for another 40-45 minutes.

8. Let cool before serving for easier slicing.

Storage

Store the pie covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Reheating

Reheat slices in a 350°F (175°C) oven for 10-15 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.