Ingredients Jump to Instructions ↓

  1. 9-inch 2 cups rhubarb, sliced

  2. 2 cups fresh strawberries, cleaned, hulled and halved

  3. 3/4 cup pure maple syrup

  4. 1/3 cup butter

  5. 1 teaspoon grated orange peel

  6. 2 tablespoons arrowroot powder*

  7. 2 tablespoons amaretto liqueur**

Instructions Jump to Ingredients ↑

  1. 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.


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