Fresh STRAWBERRY RHUBARB PIE * sugar or sugar-free
2 cups fresh strawberries ~ PLUS ~ 2 cups (about 3-4 big stalks) rhubarb
Or you can use double the strawberries or rhubarb for a plain strawberry or rhubarb pie
1-1/3 cup sugar ~OR~ 1-1/3 cup plain white Splenda (sugar-free)
1/3 cup flour ~OR~ 2-3 TB cooking tapioca
2 TB butter…………………………………….........1/4 tsp. ground nutmeg
2 tsp. vanilla extract
1 egg……………………………………………...........1-2 TB milk (I like vanilla almond milk) or heavy cream
Sparkling sugar (or Splenda) to sprinkle on top
Double crusts ~OR~ bottom crust plus strips for lattice on top
Preheat oven to 425. Give a very quick spritz of butter non-stick spray to a 9” or 10” pie pan. Lay your bottom crust into the pan and set aside for now. ** Whisk together the egg with the milk in a small bowl and set aside **
Cut up strawberries and rhubarb into small pieces; gently toss with vanilla. (Personally, I like very small pieces of rhubarb, so I pulse the rhubarb a few times in my food processor to chop) ** Whisk together 1-1/3 cup sugar (Splenda), flour (tapioca) & nutmeg in small bowl.
Put half of the strawberries and/or rhubarb in the pie crust. Top with half the sugar/flour mixture. Put the rest of the strawberries and rhubarb in crust. Top with the rest of the sugar/flour mixture. Cut up butter into small pieces and scatter on top.
Put top of pie crust on; trim and crimp the edges. (I roll the edges together first, so the pie doesn't leak out the sides.) Cut about 4-5 air vents in the top crust (or do lattice strips on top). Brush with the egg/milk and sprinkle some Sparkling Sugar (or extra Splenda) on the crust/lattice. Put the pie pan onto a rimmed baking sheet (to catch any drips) and lightly drape a piece of aluminum foil on top of the pie. (TIP: I recommend spraying the underside of the foil with the buttery non-stick spray, so it doesn't stick to the crust during baking.)
Bake for 30-35 minutes; then remove the foil and bake another 10-15 minutes (or until crust is golden brown). Let it rest a few minutes before cutting into slices to serve.