Strawberry Rhubarb Freezer Pie
This delightful strawberry rhubarb pie is a perfect balance of sweet and tangy flavors, encapsulated in a buttery gingersnap crust. The juicy strawberries and tart rhubarb meld together beautifully in a luscious filling that is sure to brighten any day, whether it's a sunny afternoon or a rainy spring morning. After baking and assembling the pie, top it off with a dollop of whipped cream for the perfect finishing touch.
— Constant Cookbook
Ingredients
- 4 cups strawberries, sliced and dived in half
- 2 cups rhubarb, sliced
- 1 cup sugar
- 2 tablespoons cornstarch
- juice from 1/2 lemon (2 tablespoons)
- 1 teaspoon vanilla bean extract (optional)
- 5-6 tablespoons unsalted butter or coconut oil, melted, plus additional for greasing pie plate
- 1 cup finely crushed gingersnap cookies (5 oz)
- 1/2 cup finely chopped pecans (2 oz)
- 1/8 teaspoon salt
Instructions
- Cook 2 cups of the strawberries and 2 cups of the rhubarb over medium heat for about 10 minutes or until they start to break down. Stir occasionally. Using a potato masher or fork, mash the fruit to break it up more. Add sugar, cornstarch and lemon juice and cook for about 3 minutes over medium high heat until mixture thickens.
- Remove from heat and let cool.
- Add remaining 2 cups sliced strawberries and stir in 1 teaspoon vanilla bean extract or beans from 1 vanilla bean pod.
- Transfer to a freezer safe ziplock back and freeze for a rainy spring day.
- to make the crust
- Put oven rack in middle position and preheat oven to 350°F. Grease pie dish. Toss together all crust ingredients in a bowl with a fork until crumbs are moistened, or use a food processor to combine. Press the crust mixture evenly over bottom and up side of pie plate. Bake crust 6 minutes, then cool on a rack.
- constructing the pie
- Top cooled crust with defrosted strawberry rhubarb mixture. Chill pie until ready to serve. Before serving top with whipped cream.
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