Orange-Kissed Strawberry Rhubarb Pie

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 400 degrees F (200 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Roll out ½ pastry into a 12-inch circle; place into the bottom of a 10-inch pie plate.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Combine 1 ½ cups sugar, tapioca, orange zest, salt, and nutmeg in a large bowl until well blended; gently stir in rhubarb, strawberries, and orange juice, taking care not to crush strawberries. Pour rhubarb-strawberry filling into the prepared pie plate; dot with butter.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Roll remaining ½ pie pastry into about a 12-inch circle; place over fruit filling.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Fold top and bottom crust edges together to seal; flute edges. Brush milk over top crust; sprinkle with 1 tablespoon sugar. Cut several vent holes in top crust.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Bake in the preheated oven until filling is thickened and bubbling and crust has browned, 40 to 50 minutes. Check after 30 minutes of baking time; if edges are browning too quickly, cover them with strips of aluminum foil. Cool pie before serving.'}

📊 Nutrition Facts

Per serving (8 servings total)