Strawberry Rhubarb Maple Pie
A double-crust, orange-scented strawberry and rhubarb pie sweetened with maple syrup.
Pastry for 1 (9-inch) double-crust pie*
2 cups rhubarb, sliced
2 cups fresh strawberries, cleaned, hulled and halved
3/4 cup pure maple syrup
1/3 cup butter
1 teaspoon grated orange peel
2 tablespoons arrowroot powder**
2 tablespoons amaretto liqueur***
- Place 1 pie shell dough in a 9-inch pie plate, leaving about 1-inch excess all around. Place 2 cups sliced rhubarb evenly in the bottom; top with strawberries and set aside.
- In a saucepan over low heat, combine 3/4 cup maple syrup, 1/3 cup butter, 1 teaspoon orange peel, and 2 tablespoon arrowroot powder. Remove from the heat and add 2 tablespoon amaretto liqueur. Pour over the rhubarb and cover with the remaining pie shell dough. Seal the edges and vent the top.
- Bake in a 350°F (175°C) oven for about 45 to 60 minutes, or until the crust is golden brown.
Makes 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.
**Cornstarch can be substituted for arrowroot powder.
***1 teaspoon almond extract or two tablespoons almond syrup can be substituted.