Roasted Strawberry Rhubarb Pie

This homemade roasted strawberry rhubarb pie is on the menu whenever I need a burst of sweet and tangy goodness. Enjoy it warm with a scoop of ice cream or simply on its own. → PRINT the Recipe: https://www.wyseguide.com/roasted-str... Watch more videos like this:    • Spring Recipes | Wyse Guide      • Pie & Tart Recipes | Wyse Guide      • Summer Recipes | Wyse Guide      • Strawberry Recipes | Wyse Guide      • Rhubarb Recipes | Wyse Guide   Follow me! → Get my cookbook: https://www.wyseguide.com/cookbook/ → Visit my website: https://www.wyseguide.com → Sign up for my newsletter: https://wyseguide.com/newsletter → Facebook: http://bit.ly/WyseGuideFB → Instagram: http://bit.ly/WyseGuideIG INGREDIENTS 1 recipe pie dough (https://www.wyseguide.com/best-pie-cr...) For the filling: 4 cups quartered, hulled strawberries (1 1/2 lbs) 6 cups chopped rhubarb (2 lbs) 3/4 cup granulated sugar 2 tbsp fresh lemon juice For the crumble: 1/2 cup all-purpose flour 1/2 cup light brown sugar 1/4 cup rolled oats 1/8 tsp kosher salt 4 tbsp unsalted butter, cubed INSTRUCTIONS Make the dough and chill until ready to roll out. Meanwhile, make the filling. Preheat the oven to 325°F. Line a sheet pan with parchment paper. In a large bowl, mix together the strawberries, rhubarb, granulated sugar, and lemon juice. Pour onto the lined pan. Roast until the fruit and liquid are condensed and jam-like, 2 to 2 ½ hours, stirring as needed if corners get dark. Remove the filling from the oven and set aside. You should have about 2 cups of filling. When ready to bake, preheat the oven to 400°F. Roll the dough out to a 14-inch round and fit it into a 9-inch pie plate. If uneven, trim the overhang just enough to make the edge around the dish even. Roll under the excess dough to create a crust and crimp. Using a fork, dock the pie shell and refrigerate the crust for 20 minutes. Line the crust with parchment paper and fill with pie weights or dried beans. Bake the crust for 20 minutes. Remove the parchment and weights and reduce the oven temperature to 375°F. Continue baking the crust until it is dried out and beginning to brown, 15-20 minutes. If the edges look too brown, you may need to cover the crust with foil or a pie shield. Meanwhile, make the crumble. In a small bowl, combine the flour, brown sugar, rolled oats, and salt. Add the cubed butter and work it into the mixture until it is crumbly. Once the pie crust is baked, add the prepared filling and smooth to an even layer. Top with the crumble and return the pie to the oven. Bake the pie until the crumb is golden, 18-22 minutes. Let cool completely before slicing and serving. CHAPTERS 00:00 Intro 00:30 Preparing the strawberries 02:44 Preparing the rhubarb 05:51 Making the pie dough 11:50 Rolling out the pie dough 13:18 Adding to the pie dish 15:59 Adding the fruit 18:55 Cutting the pie 20:08 Tasting the pie #pie #strawberry #rhubarb #dessert #summer From my farm to your home. 🏡 My name is Kaleb Wyse and here, you will find delicious recipes, videos from my farm, garden, and fun home projects. My knowledge has been earned from years of home cooks and farmers in my family. https://wyseguide.com A farm is much more than a house to live in; it’s a lifestyle. My passion for gardening and landscaping came from outdoor work with my mom in our expansive farm yard, my love for baking came from innumerable short walks to my grandma’s house to make cookies, and as a farmer, my dad taught me that we are the stewards of our land. So whether you live in a city center or have decided rural life is for you, I hope to inspire you with the projects and recipes I use in daily life. We can’t all live on a farm, but we all need farms in our lives. From the dirt in my vegetable garden to the flour in my kitchen, I’ll show you everything I love to do.