June 29, 2022

Strawberry-Rhubarb Pie with True Orange

Strawberry-Rhubarb Pie with True Orange

Category

Desserts

Servings

8

Prep Time

30 minutes

Warm, tart, sweet and tangy all at once! Strawberries and rhubarb get dressed up with ginger and True Orange in this springtime favorite.

Author:
True Citrus
Strawberry-Rhubarb Pie with True Orange

Ingredients

  • For the Crust:

  • 1 1/4 c

    all-purpose flour

  • 1/4 tsp

    salt

  • 1 tbsp

    sugar

  • 6 tbsp

    butter, cold, cut into pieces

  • 4 tbsp

    vegetable shortening, cold

  • 2 tbsp

    True Orange Ginger Spice Blend

  • 1

    large egg, beaten (for glazing)

  • For the Filling:

  • 4 c

    rhubarb (about 5 stalks), halved lengthwise and chopped into 1/2 inch pieces

  • 1 pt

    strawberries

  • 3/4 c

    sugar

  • 1/3 c

    all-purpose flour

  • 3

    packets True Orange

  • For the Streusel Topping:

  • 1/2 c

    all-purpose flour (plus whatever additional needed)

  • 1/2 c

    light brown sugar

  • 1/4 tsp

    salt

  • 1/2 tsp

    cinnamon

  • 1/2 tsp

    ground ginger

  • 8 tbsp

    butter, cold, cut into pieces

  • 3 tbsp

    candied ginger, minced

  • 1/2 c

    chopped, toasted pecans

  • Vanilla ice cream (for serving)

Directions

  1. Crust: in large bowl, whisk together flour with salt, sugar, and True OrangeGinger Spice Blend. Add butter and shortening, and break large chunks apart with fingers until mixture looks like coarse meal. Sprinkle 3 tablespoons of ice water over dough and mix with hands until it comes together. If too dry add more water. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
  2. Filling: mix rhubarb, strawberries, sugar, flour, and True Orange.
  3. Streusel topping: mix flour with brown sugar, salt, cinnamon, ginger. Add butter and mix with fingertips until it is broken into tiny pebbles. Mix in candied ginger, pecans.
  4. Heat oven to 475 degrees with rack in the middle. Cover rimmed baking sheet pan with foil. On lightly floured surface, roll out dough into disk about a quarter inch thick, and a few inches larger than the pie pan. Fold in half and gently place across center of 9-inch pie plate. Unfold, crimp edges.
  5. Mound filling in the center and spread streusel evenly on top. Brush exposed crust with beaten eggs and place on prepared pan. Bake 15 minutes, then lower heat to 375 and bake 30 to 40 minutes until golden brown. If crust begins to get too brown, wrap foil around the edge.
  6. Cool for at least 20 minutes. Serve warm, or room temperature, with vanilla ice cream.