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Prep time
45 minutes
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Cook time
50 minutes
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Makes
1 pie
Author Notes
Someone told me that rhubarb and orange flower water are often paired in Sicily. I can't speak to the truth of this, but just a tablespoon is enough to add a transformative element to a much-loved classic. —jillyp
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Ingredients
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pie dough for a double crust
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2 pounds
rhubarb, cut in 1/2 inch pieces
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1 pound
strawberries, halved or quartered, depending on size
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3/4 cup
sugar
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1/4 cup
corn starch
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1 tablespoon
orange flower water
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1/4 teaspoon
each: salt, cinnamon, ground black pepper
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1-2 tablespoons
unsalted butter
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1
egg, beaten, plus a spoonful of sugar for the top crust
Directions
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Preheat oven to 425 F. Place oven rack in the middle spot.
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Combine fruit, sugar, corn starch, orange flower water, salt, cinnamon, and pepper in a large bowl. Set aside.
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Roll out your bottom crust and place in 9 inch pie plate. Roll out the top crust.
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Pour in fruit mixture. Cut up butter and dot on top.
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Place top crust. Trim and crimp edges. Brush with egg and sprinkle a bit of sugar all over. If you're not doing a lattice crust, make sure to slice a few vents here and there.
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Bake for 20-25 minutes (use a baking sheet, preferably lined with parchment or foil, to catch drips). Turn down oven to 350 F and bake for another 25-30 minutes until the crust is lightly toasty looking and the fruit juices are running and bubbling (if the pie looks too dark too early, use foil to cover the dark areas or edges as needed).
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Let it cool thoroughly while you go crazy.
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