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Mojito Strawberry Rhubarb Pie

For when you want your Strawberry Rhubarb Pie to feel like summer and a chilled Mojito cocktail! Lime, mint and a hint of rum flavour the filling. Just add vanilla ice cream!
Course Dessert
Cuisine American, Cuban
Keyword lime, mint, mojito, pie, strawberry rhubarb
Prep Time 1 hour
Cook Time 1 hour
Resting Time 4 hours
Servings 17 slices

Ingredients

  • 1 double crust Pie Pastry recipe see Notes for the link
  • 3 cups strawberries hulled and chopped
  • 3 cups rhubarb chopped. If the stalk is large in diameter split it lengthwise and then chop
  • 3/4 cup sugar
  • 2 tbsp chopped fresh mint
  • zest from 2 limes
  • 3 tbsp arrowroot starch or cornstarch
  • 3 tbsp flour
  • 1 tbsp white rum optional
  • 5 generous dashes of mint or lime bitters optional
  • 2 tbsp ground almonds
  • egg wash 1 egg beaten with a little water
  • 1 tbsp raw or demerara sugar

Instructions

  1. Have pie pastry prepared, two disks, with one slightly larger than the other one in the fridge.
  2. Bring the larger disk to room temperature and roll out on a well floured surface to fit a 9 inch or slightly larger pie plate.
  3. Roll out the pastry onto a well floured rolling pin and transfer to the pie place, unrolling it to fit and gently hang over. Ease it into the plate. Trim the edges to a 1inch border along the edges. Return to the fridge to set for 30 minutes.
  4. When ready to fill the pie, take the pie plate out of the fridge. Also remove the smaller disk of pastry.
  5. Preheat the oven to 425F. Place one rack in the bottom third of the oven, and the other in the middle.
  6. Combine the strawberries and rhubarb in a large bowl.
  7. Combine the sugar, mint and lime zest in a medium bowl and muddle it all together, pressing the sugar into the mint and zest, so that the natural oils are released and flavour the sugar.
  8. Add in the arrowroot starch and flour. Stir to combine well.
  9. Pour this over the fruit and stir to combine well. Add the rum and 5 or so dashes of rhubarb bitters. Let everything sit for 10 minutes or so to allow the fruit to start macerating.
  10. Spread the ground almonds evenly over the bottom of the pie crust.
  11. Add the fruit over the almonds as well as any remaining sugar and juices. Spread out evenly. Place this in the fridge while you work on the upper crust.
  12. Take the smaller disk of pastry and roll out. Prepare a lattice or use cookie cutters to make shapes to cover your pie. Or you can just make another circle to fit over the pie. Bring the pie out of the fridge and begin decorating. Press the edges together and fold under and then crimp or flute. If using a full pastry top, cut vent holes to allow the steam to escape.
  13. Refrigerate 30 minutes.
  14. When ready to bake, place the pie on a baking sheet and brush the entire top with the egg wash. Then sprinkle the top with the finishing sugar.
  15. Bake in the lower third for 30 minutes.
  16. Reduce the temperature to 375F and move the baking sheet and pie to the middle rack. Continue baking for another 30 minutes or so, until the juices are bubbling and the crust is golden brown. (if you find that the edges are getting browned before the pie is done, place a pie guard or tinfoil over the edged and continue baking)
  17. Let the pie cool at least 4 hours to set the filling and juices.

Recipe Notes

I find it best with juicy fruit pies to either bake it first thing in the morning or even the day before serving. You want the juices to set properly.
Here is my Perfect Pie Crust recipe

If you wish to omit the rum or bitters, the pie will still be great. Just reduce the flour in the filling by 1 tbsp.