Connecticut Yankee Strawberry Rhubarb Pie
A delightful strawberry rhubarb pie featuring a sweet-tart filling with a hint of Connecticut nutmeg, perfect for summer gatherings and fruit lovers alike.
Ingredients
Instructions
- Mix sugar, flour, salt, and freshly grated Connecticut nutmeg and set aside.
- Combine strawberries and rhubarb with the flour mixture, ensuring it mixes well.
- Let the fruit mixture stand for about 20 minutes.
- Pour the filling into a 9-inch pastry shell.
- Dot the filling with 1 tablespoon of butter.
- Cover with pie crust.
- Bake at 400°F for 40 to 45 minutes until golden and bubbly.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of vanilla extract to the fruit mixture. If you don't have Connecticut nutmeg, regular nutmeg works well too. For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend. Ensure the rhubarb is fresh and tart for the best results. This pie pairs beautifully with Old-Fashioned Hermits for a delightful dessert spread.
Serving Suggestions
Serve the pie warm or at room temperature, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with a cup of coffee or tea for a delightful treat. This pie also complements a light salad for a balanced meal. For more dessert inspiration, browse more American recipes.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. The pie will keep well for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes until warmed through. This will help maintain the crust's crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Connecticut Yankee Strawberry Rhubarb Pie contains roughly 418 calories, with 1g protein, 39g carbohydrates, and 30g fat. It is an excellent source of vitamin C (21% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 877mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb and strawberries for this pie?
Yes, you can use frozen fruit, but it's essential to thaw and drain excess moisture to prevent a soggy pie. Adjust the sugar slightly if your frozen fruit is sweeter, and bake the pie a bit longer to ensure it's cooked through.
What can I do if my pie crust is too thick?
If your pie crust turns out too thick, you can trim the edges and crimp them for a better presentation. For next time, roll the dough thinner and ensure even thickness across the crust to ensure it bakes evenly.
How do I know when the pie is done baking?
The pie is done when the crust is golden brown and the filling is bubbly. You can also insert a knife into the filling; it should come out clean. Keep an eye on it during the last few minutes to prevent over-browning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).