Strawberry rhubarb pie is one of the first home grown pies you can make in the spring and early summer, but with the tartness of rhubarb it’ll need some added sugar. If you’re cutting back on refined sugars, try sweetening it with maple to add flavor as well as enough sweetness to balance out the rhubarb.
Home grown rhubarb is one of the first vegetables to harvest in the spring, ready long before strawberries come to bear. By the time weather warms enough for strawberries, rhubarb starts to get a bit stringy. Make sure you peel your rhubarb, and cut it into thin slices across the grain so that your pie doesn’t come out stringy.
Strawberry rhubarb pie tends to be a bit runny because both the strawberries and rhubarb put out a lot of juice. Add the liquid of maple into the mix and you may end up with pie soup if you don’t use a thickener. With that much liquid, flour as a thickener can turn goopy, and corn starch thickened pies always taste grainy to me. Thickening pie filling with tapioca flour adds just the right amount of bite to the pie without adding any off flavors. If your strawberries are extra juicy, add a full cup of tapioca flour to thicken.
I like to glaze my maple sweetened pies with a teaspoon of maple syrup mixed with a tablespoon of heavy cream, with helps them brown nicely and adds extra flavor to the crust. Mix the cream and maple in a small cup and apply over the top of your pie with a silicone pastry brush. If you don’t have cream on hand, substitute milk or half and half.
Maple Sweetened Strawberry Rhubarb Pie
Maple Sweetened Strawberry Rhubarb Pie Filling
4 cups rhubarb, peeled and finely sliced
4 cups strawberries, stems removed and halved
3/4 cup tapioca flour
1/2 cup maple syrup
Maple Sweetened Pie Crust
2 1/4 cups all purpose flour (or whole wheat pastry)
1 cup butter, cut into cubes
1/2 tsp salt
6 to 8 Tbs cold water
1 Tbs maple syrup (optional)
Maple and Cream Pie Glaze
1 tsp maple syrup
1 Tbs Heavy Cream (or milk)
- Prepare the pie crust by first mixing the flour and salt, and then cutting the butter into the flour until with a pastry knife or food processor. The butter should be pea sized or smaller, and the flour and butter mixture will look a bit sandy.
- Mix a tablespoon of maple syrup into 6 tablespoons of cold water and add to the flour. Bring the mixture together, adding an additional tablespoon or two of water until the dough forms a ball.
- Cut the dough ball in half, flatten into disks and refrigerate 30 minutes to 8 hours. Or, skip refrigeration and just make the pie.
- Roll one half of the pie dough out and line a 9 inch pie pan.
- Mix the chopped strawberries and peeled and chopped rhubarb in a large bowl, adding in maple syrup and tapioca flour. Pour the fruit mixture into the pie shell.
- Roll out the second half of the pie crust and top the pie, sealing the edge and decorating as you choose.
- Mix maple syrup and heavy cream, and glaze the top crust with a silicone pastry brush.
- Bake for 30 minutes at 425 before turning the oven down to 350 for an additional 30 to 60 minutes. Be sure that the filling is bubbling before removing the pie from the oven. Undercooked filling will not set.
For more maple recipes, follow here on pinterest.