Strawberry-Rhubarb Pie
Submitted by the vicar
Tart rhubarb and sweet strawberries mingle under a golden lattice crust with a nutmeg-kissed custard that sets this classic spring pie apart from all the rest.
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
60 minWhen rhubarb stalks turn pink and strawberries hit their peak, it’s time to make this pie.
Unlike most strawberry-rhubarb pies that rely solely on fruit, this version adds a silky egg custard spiked with nutmeg that binds everything together. The result is a filling that’s neither too runny nor too jammy, just perfectly set with pockets of tangy-sweet fruit in every slice.
The lattice crust isn’t just pretty. It lets steam escape while baking and creates those gorgeous caramelized edges, plus you get to tuck whole strawberries into the openings for a bakery-worthy finish.
Pro Tips
- Fresh is best: Use bright red rhubarb stalks for the best color and flavor. Green stalks work but won’t give you that gorgeous pink hue.
- Don’t skip the nutmeg: Just half a teaspoon adds warm, aromatic depth that makes the filling sing.
- High crimp: Crimping the edge high prevents overflow as the custard bubbles up during baking.
- Serve it warm: This pie is at its absolute best served slightly warm with a scoop of vanilla ice cream melting into the crust.
Ingredients
Directions
Combine eggs, sugar, flour, salt, and nutmeg; mix well.
Combine rhubarb and strawberries.
Line 9” pie plate with pastry; fill with fruits.
Pour egg mixture over.
Dot with butter. Top with lattice crust, crimping edge high.
Bake at 400 degrees about 40 minutes. Fill openings in lattice crust with whole strawberries.
Serve warm- plain, or topped with vanilla ice cream.
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