Slow Cooker Strawberry Rhubarb Pie


Fetish McAllen

This Slow Cooker Strawberry Rhubarb Pie is a convenient way to make a delicious dessert without needing to tend to it constantly. The slow cooking process allows the flavors of the strawberries and rhubarb to meld together beautifully, resulting in a sweet and tangy filling that pairs perfectly with a flaky pie crust.

Ingredients:
  • 4 cups chopped rhubarb
  • 4 cups sliced strawberries
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 store-bought pie crust unbaked

Instructions:

Put chopped rhubarb, sliced strawberries, sugar, cornstarch, lemon juice, vanilla extract, ground cinnamon, and salt in a slow cooker

To mix everything together, mix it well

Cover and cook on low heat for 4 to 5 hours, stirring every now and then, until the fruit is soft and the mixture has thickened

Turn on your oven and heat it up to 375F 190C

Put the cooked strawberry rhubarb filling in a pie dish that has been lined with the pie crust that has not been baked yet

Add another layer of pie crust on top of the filling, or use strips of pie crust to make a lattice pattern

After the oven is hot, bake the pie for 30 to 35 minutes, or until the crust is golden brown and the filling starts to bubble

Take it out of the oven and let it cool down a bit before you serve it


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