Pink Lemonade Rhubarb Pie | Recipeish | Gustus Vitae

by Frankie Scanlon
Yield: 1 Messy, delicious pie.
Time Estimate: 80 minutes, including 60 minutes unattended.
Storage Notes: May be kept refrigerated for up to 3 days.
Difficulty: Easy.

 

This lovely summery pie is bursting with zesty pink lemonade flavors, accelerating the tart rhubarb without being overly sweet. Just a small fridge-cool slice is a treat after a long weekend lunch, or serve a warmed, generous piece with vanilla ice cream for a mouthwatering dessert any day of the week.

Ingredients

  • 2 1/2 Cups finely diced rhubarb
  • 2 1/2 Cups finely diced strawberries
  • 4 Tins Pink Lemonade Cane Sugar
  • 1/2 Cup Plain white sugar
  • 1 Lemon (for zest and juice)
  • 1 Tbs all purpose flour
  • 1 Tbs cornstarch
  • 1 Package pie dough
  • 1/4th Stick unsalted butter
  • 1 Egg and a splash of water
  • Special Equipment: 9" Ceramic Pie Dish, zester
Directions
  • Preheat oven to 425F, and allow pie dough to come up to room temperature.
  • Rise and remove stems and leaves from rhubarb and raspberries, dice, and add to a large mixing bowl.
  • Add Pink Lemonade Cane Sugar, flour, cornstarch, plain sugar.
  • Zest lemon, then juice into the bowl. Gently combine all ingredients, then allow to rest for five minutes.
  • Lay down bottom half of the pie dough, stretching up to the top rim.
  • Using a slotted spoon, ladle in filling, gently tapping down as you down into to arrange into an even level.
  • Gently crown with the second pie crust, crimping down the edges with a fork and trimming and discarding any excess.
  • Whisk together egg and a splash of water, then brush over entirety of the crust.
  • Use the sharpest knife you have to slice a few thin strips onto the top of the crust, then loosely wrap the edges in foil.
  • Bake for 15 minutes at 425F, then reduce heat to 350, baking for a further 45 minutes and removing the foil when 20 minutes remain.
  • Remove, and allow one hour to cool before enjoying.
  • We like ours warm and bit messy, but if you prefer a firmer pie, cover and refrigerate overnight for a lovely pie that will slice and hold a perfect coffee-house shape.
  • Serve with vanilla ice cream, and devour! 

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