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Dairy Free Strawberry Rhubarb Pie

Chef.Reff's picture
Ingredients
  Frozen rhubarb 1 Pound, thawed, drained
  Strawberries 1 Pint, hulled and halved
  Cornstarch 3 Tablespoon
  Lemon juice 3 Tablespoon
  Cinnamon 1⁄2 Teaspoon
  Sugar 1 Cup (16 tbs)
  Prepared 9 inch pie shell 1
  Strawberry preserves 1⁄4 Cup (4 tbs), heated
Directions

GETTING READY
1) Preheat the oven to 450°F.

MAKING
2) In a small bowl, combine the cinnamon, cornstarch, lemon juice, and sugar, blend well.
3) Toss the mixture into rhubarb and strawberries, then allow to stand for 15 minutes.
4) Spoon the mixture in an unbaked 9-inch pie shell.
5) Bake in the preheated oven for 10 minutes.
6) Lower the heat to 350°F and bake for 35-40 minutes until the pie crust is golden.
7) Allow to cool for almost 30 minutes.
8) Brush with the strawberry preserves on top and then sprinkle with the powdered sugar.

SERVING
9) Slice and serve on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Strawberry
Interest: 
Everyday
Preparation Time: 
90 Minutes
Cook Time: 
50 Minutes
Ready In: 
140 Minutes
Servings: 
8

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