Strawberry Rhubarb Pie


4 cups chopped rhubarb
2 cups sliced strawberries
1-10oz jar Fischer & Wieser’s Strawberry Rhubarb Preserves
4 tablespoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon cinnamon
2 frozen pie crust sheets


Preheat oven to 400°F and move rack to the middle of the oven.

In a large bowl, combine rhubarb, strawberries, Fischer & Wieser’s Strawberry Rhubarb Preserves , cornstarch, lemon juice, and cinnamon. Set aside.

On a lightly floured surface, roll out one of the discs of dough to fit a 9-inch deep dish pie pan.

Line the pan with the bottom crust, then fill with the strawberry rhubarb mixture.

Roll out the remaining dough and cut into 1-inch-wide strips. Place on top of the filling, alternating to form a lattice top. Crimp edges with your fingers.

Beat an egg in a small bowl, and brush onto the latticework crust with a pastry brush. Sprinkle crust with sugar if desired.

Bake for 15 minutes.

Reduce heat to 350°F, and continue to bake for another 45 minutes. The pie is done when the filling has thickened and the crust is golden brown.

Remove from the oven and place on a cooling rack to cool and set for at least 20 minutes before serving.

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