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Strawberry Rhubarb Maple Pie
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Pastry for a 2 crust pie
2 cups rhubarb, sliced
2 cups fresh strawberries, cleaned, hulled and halved
3/4 cup maple syrup
1/3 cup butter
1 tsp. orange peel
2 tbl. cornstarch
1 tsp. almond extract
Place 1 pie shell dough in a 9-inch pie plate, leaving about 1-inch excess all around. Place 2 cups sliced rhubarb evenly in the bottom; top with strawberries and set aside.
In a saucepan over low heat, combine 3/4 cup maple syrup, 1/3 cup butter, 1 teaspoon orange peel, and 2 tablespoon cornstarch. Remove from the heat and add almond extract. Pour over the rhubarb and cover with the remaining pie shell dough. Seal the edges and vent the top.
Bake in a 350 degree oven for about 45 to 60 minutes, or until the crust is golden brown.
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