Take full advantage of rhubarb’s short season and make this deliciously sweet and tart pie! Wolf M Series’ Gourmet “Pie” Mode will ensure your pie comes out picture perfect every time.
PREP TIME: 20 MINUTES
COOK TIME: 1 HOUR
LEVEL: EASY
YIELD: 1 PIE
- 2 packages of prepared pie dough
- 2 ½ cups chopped rhubarb
- 2 ½ cups chopped strawberries
- 1 ½ cups granulated sugar
- 2 tablespoons minute tapioca or cornstarch
- 1 tablespoon all-purpose flour
- 1 teaspoon lemon zest
- ½ teaspoon lemon juice
- 1 teaspoon orange zest
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, small cubes
- 1 egg, beaten
- 1 tablespoon granulated sugar
Preparation Method
- Preheat the Wolf M Series oven to 350 degrees on convection bake mode.
- Grease a pie pan or round pyrex with butter and roll out one of the pie crusts to make the bottom crust. Poke a couple holes in the bottom crust with a fork and place a sheet of parchment over it. Pour in pie weights or baking beans and blind bake for 15 minutes.
- Let the pie crust cool completely.
- Select Gourmet on the M Series oven, select “Baked Goods”, then “Pie”. Follow the instructions on the oven once the pie is prepared.
- Combine chopped rhubarb, strawberries, sugar, tapioca, flour, zest, juice, cinnamon, and vanilla in a bowl. Stir to combine, ensuring all fruit is coated evenly. Pour mixture into the partially baked pie crust and top with the cubes of butter. Cover with the other rolled out dough and crimp to seal the edges. Score 4, 2-inch slits, in the center of the pie and brush with egg wash and sprinkle with sugar.
- Place into the preheated oven. When cooking is complete, remove pie, let cool and set for at least 2 hours before slicing.Chef’s Tips:
Place a piece of foil onto the rack under the pie in the oven to avoid any dripping of the filling from baking onto the oven rack or oven floor. Placing a sheet tray underneath the pie may affect the crispiness of the bottom crust.Sponsored by
