Name: Strawberry Rhubarb Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 batches of Easy Pie Crust (one pre-baked, one unbaked); 18 oz fresh strawberries, chopped (1 ½ pints); 2 stalks of fresh rhubarb, sliced into ½” pieces; ⅔ cup maple syrup; 1 ½ tbsp arrowroot powder; 1 tsp vanilla extract; Pinch of pink himalayan salt

Strawberry Rhubarb Pie

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5 from 3 reviews

With a crispy crust and juicy filling, this Strawberry Rhubarb Pie is a perfect warm-weather dessert! Vegan, Grain-Free, and made with only 8 ingredients.

Author: Caitlin Shoemaker
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 hour
Yield: 8 slices 1x
Category: Dessert
Method: Oven
Cuisine: American

Ingredients

Scale

For the Crust:

2 batches of Easy Pie Crust (one pre-baked, one unbaked)

For the Filling:

18 oz fresh strawberries, chopped (1 ½ pints)
2 stalks of fresh rhubarb, sliced into ½” pieces
⅔ cup maple syrup
1 ½ tbsp arrowroot powder
1 tsp vanilla extract
Pinch of pink himalayan salt

Instructions

Preheat the oven to 400F. Prepare the pie crust and pre-bake the bottom layer in a 9” glass pie tin.
In the meantime, prepare the pie filling. Add the Maple Syrup, Vanilla Extract and Arrowroot Powder to a large pot and whisk until well combined. Add the Strawberries and Rhubarb to the pot and bring everything to a boil over high heat. Once bubbling, reduce the heat to medium and simmer for 12-15 minutes, stirring the mixture frequently to ensure nothing burns or sticks to the pan. Set aside for 5-10 minutes to cool and thicken slightly.
Pour the pie filling into the pre-baked pie tin, then gently cover the pie mixture with the final layer of pie crust. Make sure to cut holes into the pie crust (or use a fork in a few places) to allow air and liquid to escape. Pinch the edges of the pie with your fingers or a fork, then bake in the middle rack of the oven for 25-27 minutes.
Transfer the pie to a baking rack and let cool completely before slicing and serving. Leftovers will keep in the fridge for up to one week.

Notes

You can use any pie crust recipe you’d like for this recipe!
I would not suggest replacing the Arrowroot Powder in this recipe with Cornstarch – it will not act the same way in the oven. You can replace it with All-Purpose Flour or Brown Rice Flour for similar results.
Maple Syrup can be substituted with equal parts of another liquid or granulated sweeter, like Coconut Sugar. If you use a granulated sweetener the filling will be a little thicker!

Find it online: https://frommybowl.com/strawberry-rhubarb-pie/