Strawberry-Rhubarb Deep Dish Pie(People Who Don'T Like Rhubarb May Even Like This!)
A delicious deep-dish pie combining sweet strawberries and tangy rhubarb, enhanced with a hint of nutmeg; perfect for spring gatherings and fruit lovers seeking a comforting dessert.
Ingredients
Instructions
- Combine sugar, flour, and nutmeg; mix with sliced rhubarb and strawberries.
- Pour the fruit mixture into a 1 1/2-quart casserole dish.
- Dot the filling with butter and cover with pastry for a 1-crust pie.
- Cut steam vents in the crust and sprinkle with additional sugar.
- Bake at 425°F until the crust is brown and the filling is bubbly, about 30 minutes.
Tips & Substitutions
For a thicker filling, consider adding a tablespoon of cornstarch to the fruit mixture. If you prefer a sweeter pie, increase the sugar slightly, especially if your rhubarb is particularly tart. You can also substitute the strawberries with raspberries for a different flavor profile. Make sure to roll out the pastry thinly for an even bake and to prevent sogginess.
Serving Suggestions
Serve this pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. It pairs beautifully with Yummy Swirled Peach Cobbler for a dessert spread. Consider serving alongside a light salad or savory dish to balance the sweetness.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes until warm. This will help maintain the crust's texture while warming the filling.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry-Rhubarb Deep Dish Pie(People Who Don'T Like Rhubarb May Even Like This!) contains roughly 631 calories, with 11g protein, 97g carbohydrates, and 25g fat. It is an excellent source of dietary fiber (69% of the Daily Value), vitamin C (51% of the Daily Value), and iron (27% of the Daily Value), and a good source of calcium and potassium. It also contributes 19g of dietary fiber toward your daily target.
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 make this pie ahead of time?
Yes, you can prepare the pie a day in advance. Assemble it and refrigerate until ready to bake. If baking from cold, add a few minutes to the baking time to ensure the filling bubbles properly.
What can I use if I don't have fresh rhubarb?
You can substitute frozen rhubarb in this recipe. Just make sure to thaw it completely and drain any excess moisture before mixing it with the strawberries to avoid a watery filling.
Is there a gluten-free option for the crust?
Absolutely! You can use a gluten-free pie crust or make your own using gluten-free flour blends. Ensure that the flour you choose is suitable for baking to achieve the best texture.
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).