(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Strawberry Raspberry Rhubarb Pie
Sweet and tart and vibrantly red. Rhubarb is so fresh and springy and the berries are a sweet match - all in all, it's an unbeatable combination. Forget about gluey supermarket pie. Bake up a blue ribbon winner!
Prepared pie pastry for a 9 inch double crust pie
2 cups sliced strawberries
4 cups diced rhubarb
1 cup raspberries
1 cup sugar
3 tablespoons cornstarch
Pinch each, nutmeg and ginger
2 tablespoons unsalted butter
Milk, coarse or regular sugar for top
Preheat oven to 400 F. Line 9 inch pie pan with pastry, reserving sufficient dough for the top crust.
In a large bowl, toss the strawberries, rhubarb, raspberries, sugar, cornstarch, cinnamon, nutmeg and ginger. Spoon into pie shell and dot fruit with bits of butter.
Place top crust on and seal and crimp edges. Brush top with milk and sprinkle lightly with coarse or regular sugar. Cut steam vents. You can also make a lattice work pie top.
Place pie on a cookie sheet to catch juices. Place in oven, reduce heat to 375 F. and bake until pie is oozing and top crust is a golden color (35 - 45 minutes).
Let pie cool well before serving - 15-20 minutes.
© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/
BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express
permission of the author/baker. Thank you kindly for respecting my copyright and happy baking.
BetterBaking.Com, established 1997.