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Maple Strawberry Rhubarb Pie

3.8/5 rating (8 votes)
Maple Strawberry Rhubarb Pie

This pie crust recipe is an adaptation of my mother’s recipe. The original called for shortening, but I have replaced it with butter for a transfat-free crust, using local Cabot butter. The maple, strawberry, rhubarb filling is my own twist on a traditional pie filling and also a way to use a locally available sweetener and local produce.

Ingredients

  • Crust
  • 4 1/2 cups flour (all-purpose white works best)
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 cup butter (softened)
  • 1/2 cup water
  • 1 Tbs. apple cider vinegar
  • 1 egg
  • Filling
  • 1 1/2 cups rhubarb (chopped)
  • 1 cup amber or grade B maple syrup
  • 1 quart strawberries (hulled and sliced)
  • 1/2 cup flour

Directions

Sift together flour, baking powder, and salt. In a large bowl, combine butter with flour mixture by cutting in butter using a pastry knife; mixture should resemble loose crumbs. In a small bowl, beat together water, vinegar, and egg. Slowly add egg mixture to flour/butter and mix with a sturdy wooden spoon. Knead by hand for 3 minutes. Chill dough for 30 minutes.

Roll out 1/2 of crust dough on a lightly floured surface. Fit in a 9” pie plate, trimming excess then pinching edges. Roll out 1/2 of crust dough for top crust. Set aside while preparing filling. (Crust dough can be prepared ahead of time, but must be allowed to warm for 30 minutes to 1 hour before trying to roll out.)

Preheat oven to 350°F. In a medium-size saucepan, combine rhubarb and maple syrup. Heat over medium heat, stirring constantly, until rhubarb begins to soften. Remove from heat and gently stir in strawberries and flour. Pour mixture into prepared crust. Place top crust on top and pinch to seal edges. Trim off excess crust. Poke steam vents in top crust, being careful not to pierce bottom crust. Bake 15 to 20 minutes. Crust will be a golden brown when done. Serve hot or cold with whipped cream or ice cream.

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