Maple Strawberry-Rhubarb Pie


Fancy Pastries / Recipes with Maple Sugar

Recette_tarte_fraise_rhubarbe_1200x900
Preparation Time:
Cooking Time:
Cooling Time:
8 portions
Metric Imperial

Ingredients

  • 2 cups fresh or frozen strawberries, sliced*
  • 2 cups fresh or frozen rhubarb, chopped
  • 2 1/4 cups all-purpose flour
  • 1 pinch of salt
  • 3/4 cup butter, cold, cubed
  • 1/2 cup water
  • 1/3 cup maple sugar
  • 3 tbsp all-purpose flour

Method

  1. If using frozen strawberries and/or rhubarb, place in a large bowl to thaw while you prepare the pie crust.
  2. Use a food processor to combine the flour and salt. Add the butter, pulsing a few seconds at a time until it’s the size of peas. Add the water and blend until the dough just begins to form. Add more water as needed.
  3. Remove the dough and form it into two discs. Cover with plastic or beeswax wrap and refrigerate for 30 minutes.
  4. Preheat the oven to 190° C (375° F).
  5. In a small bowl, combine the maple sugar and the 24 g (3 tbsp) of flour. Add the strawberries and rhubarb and toss or mix to coat.
  6. Roll out the first disc of dough. Arrange it in a 20 cm (8 in) pie plate and pour in the filling.
  7. Roll out the second disc and lay it on top of the pie, pressing to seal around the edge. Trim excess dough. Make a few incisions in the top crust to allow steam to escape while it bakes.
  8. Place on the lower rack and bake for 50 minutes or until golden. Let cool before serving.

Hand technique for making pie dough

  1. Measure the flour and salt into a bowl. Mix well with a wooden spoon.
  2. Cut the butter in with a pastry knife or two knives until the texture becomes grainy (the butter should come to, more or less, the size of peas).
  3. Gradually add the water, lifting and turning with a spatula, keeping it as evenly distributed as possible. Add more water a spoon at a time, just enough that the dough holds together when you squeeze it between your fingers. Form two discs and cover with plastic or beeswax wrap.

* If you can find mixed strawberries and rhubarb in the freezer section of your grocery store, it’s a very practical solution. For this recipe, you’ll need a whole bag.

TIP: Want a beautiful golden finish on your pie? Brush the top crust with milk or egg yolk or a mixture of both before putting it into the oven.

The Quebec Maple Syrup Producers is not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Stéphanie Côté

Nutritionist

Fancy Pastries Recipes

Recipes with Maple Sugar

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.