Strawberry Rhubarb Pie

Step 1

Preheat the oven to 400F. Prepare the pie crust and pre-bake the bottom layer in a 9” glass pie tin.

Step 2

In the meantime, prepare the pie filling. Add the Maple Syrup, Vanilla Extract and Arrowroot Powder to a large pot and whisk until well combined. Add the Strawberries and Rhubarb to the pot and bring everything to a boil over high heat. Once bubbling, reduce the heat to medium and simmer for 12-15 minutes, stirring the mixture frequently to ensure nothing burns or sticks to the pan. Set aside for 5-10 minutes to cool and thicken slightly.

Step 3

Pour the pie filling into the pre-baked pie tin, then gently cover the pie mixture with the final layer of pie crust. Make sure to cut holes into the pie crust (or use a fork in a few places) to allow air and liquid to escape. Pinch the edges of the pie with your fingers or a fork, then bake in the middle rack of the oven for 25-27 minutes.

Step 4

Transfer the pie to a baking rack and let cool completely before slicing and serving. Leftovers will keep in the fridge for up to one week.