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There's something truly nostalgic about a freshly baked strawberry rhubarb pie. It evokes memories of warm summer days, family gatherings, and the delightful aroma wafting from the kitchen. This classic dessert marries the sweet, juicy flavor of ripe strawberries with the unique tartness of rhubarb, creating a delightful balance that tantalizes the taste buds. Among the many recipes available, the Pioneer Woman's Strawberry Rhubarb Pie stands out for its simplicity and deliciousness, capturing the essence of homemade comfort food.

Pioneer Woman Strawberry Rhubarb Pie

Indulge in the delightful flavors of a classic Pioneer Woman Strawberry Rhubarb Pie! This recipe combines sweet strawberries with the tangy zing of rhubarb, creating a perfect balance in every slice. Easy enough for beginners and satisfying for seasoned bakers, this pie is a must-try for summer gatherings. With simple ingredients and step-by-step instructions, you’re just a bake away from a nostalgic dessert experience! #StrawberryRhubarbPie #PioneerWoman #Baking #PieRecipes #Dessert #HomemadeDelight
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Ingredients
  

2 cups fresh strawberries, hulled and sliced

2 cups rhubarb, chopped

1 cup granulated sugar

1/4 cup all-purpose flour

1 tablespoon lemon juice

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 package refrigerated pie crusts (or homemade)

1 egg (for egg wash)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the strawberries, rhubarb, sugar, flour, lemon juice, vanilla extract, cinnamon, and salt. Stir until well combined.

      Roll out one pie crust and fit it into a 9-inch pie pan. Pour the fruit mixture into the crust.

        Roll out the second pie crust and place it over the filling. Crimp the edges to seal. Cut slits in the top crust to allow steam to escape.

          Brush the top crust with beaten egg for a golden finish.

            Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue to bake for an additional 30-35 minutes or until the fruit is bubbly and the crust is golden brown.

              Remove from the oven and let the pie cool before serving.

                Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 8