Strawberry Rhubarb Honey Pie

🕒 Prep: 30 min
🔥 Cook: 1 hour
🍽 Serves: 8
★★★★★
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Welcome to the delicious world of Strawberry Rhubarb Honey Pie! This pie is a delightful dance of sweet and tart, making it a perfect treat for spring and summer gatherings. With its juicy filling and golden crust, it’s a crowd-pleaser you’ll want to make again and again.

Ingredients for Strawberry Rhubarb Honey Pie

Strawberries bring a natural sweetness and vibrant color to the pie. Use ripe berries for the best flavor. Rhubarb offers a tangy contrast to the strawberries, making the filling wonderfully complex. The granulated sugar balances the tartness of the rhubarb. Meanwhile, honey adds a rich, floral sweetness that complements the fruit beautifully.

Cornstarch is our thickening agent, ensuring the filling isn’t too runny. A touch of lemon juice brightens up the flavors. A pinch of salt enhances the overall taste, and vanilla extract adds a hint of warmth. Finally, butter dots the filling to enrich the pie, and a beaten egg is brushed over the crust for a golden finish. Use a double pie crust to hold all of this deliciousness together.

Tips & Tricks

  • Use fresh, not frozen, fruit for the best texture.
  • Chill your pie crust before baking to prevent it from shrinking.
  • Place a baking sheet under the pie to catch any overflow.

Serving Suggestions

Serve this pie slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch of indulgence, try pairing it with a drizzle of warm caramel sauce. A fresh mint sprig on top adds a lovely visual touch.

Frequently Asked Questions

Can I use frozen strawberries and rhubarb?
Yes, but make sure to thaw and drain them well to avoid a soggy pie.
How do I store leftovers?
Keep the pie covered in the refrigerator for up to three days.
Can I make this pie ahead of time?
Absolutely. It’s best to make it a day ahead so the filling sets nicely.

Strawberry Rhubarb Honey Pie Recipe Walkthrough

Start by preheating your oven to 425°F (220°C). This ensures that your pie will bake evenly. While the oven is warming up, grab a large mixing bowl. Gently combine the strawberries, rhubarb, sugar, honey, cornstarch, lemon juice, salt, and vanilla extract. Stir carefully so you don't mash the strawberries.

Next, roll out your bottom pie crust and lay it into a 9-inch pie pan. Make sure it’s pressed firmly against the sides and bottom. Pour the fruit mixture into the crust, spreading it evenly. Dot the top with small pieces of butter.

Roll out the top crust and place it over the filling. Press the edges of the two crusts together to seal, and then crimp them for a decorative touch. Cut a few slits into the top crust to allow steam to escape. Brush with a beaten egg for that lovely golden finish.

Place the pie in the preheated oven and bake for 15 minutes. Then, reduce the heat to 375°F (190°C) and continue baking for another 40-45 minutes until the crust is golden and the filling is bubbly. Let it cool before slicing; this helps the filling set properly.

Why You'll Love This Recipe

  • A perfect balance of sweet strawberries and tart rhubarb.
  • The honey adds a unique depth to the flavor profile.
  • Simple ingredients with a big payoff in taste.
  • Perfect for showcasing seasonal produce.
  • It’s a beautiful dessert that impresses with minimal effort.

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)

Step-by-step 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.

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