Honey Strawberry Rhubarb Jam Pie

Name: Honey Strawberry Rhubarb Jam Pie
Prep time: 20 MINUTES
Cook time: 40 MINUTES

📌Servings:

8 SERVINGS

⏳Prep Time:

20 MINUTES

⏰Cook Time:

40 MINUTES

🍽️Type:

DESSERT

👌🏻Perfect For:

Vegetarian, fruit pie recipe, dessert pie, nostalgic dessert

📝Description:

There’s something wonderfully nostalgic about a good old-fashioned jam pie, and this one brings all the cozy vibes with a Fingerlakes twist. Our Honey Strawberry Rhubarb Jam Pie takes the sweet-tart magic of our handcrafted jam and wraps it in a golden, flaky crust for a dessert that’s as comforting as it is delicious.
The best part? We’ve already done the hard part for you. With our Honey Strawberry Rhubarb Jam made from scratch with real fruit and raw honey, all you need is your favorite crust and a little bake time to serve up a homemade pie that tastes like you spent all day on it (we won’t tell if you don’t).

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🍯Ingredients

For the crust (or use your favorite pre-made pie crust):

2 ½ cups all-purpose flour
1 tsp salt
1 tbsp granulated sugar
1 cup (2 sticks) cold unsalted butter, cut into cubes
6–8 tbsp ice water

For the filling:

1 ½ cups Fingerlakes Honey Strawberry Rhubarb Jam (or any of our bee-licious jams)
1 tbsp cornstarch (optional, for firmer set)
1 tsp lemon juice (brightens the flavor)

For assembly:

1 egg, beaten (for egg wash)
Coarse sugar for sprinkling (optional)

🥣Directions

In a large bowl, whisk together flour, salt, and sugar. Cut in the butter with a pastry blender or fork until mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time, mixing just until dough comes together. Divide into two discs, wrap in plastic, and chill for at least 30 minutes.
In a small bowl, stir together the jam, cornstarch (if using), and lemon juice. Set aside.
Preheat oven to 375°F (190°C). Roll out one disc of dough on a floured surface and fit into a 9-inch pie pan. Spoon the jam filling evenly into the crust. Roll out the second disc and lay over the filling, or cut into strips to create a lattice. Trim and crimp the edges.
Brush the top crust with the beaten egg and sprinkle with coarse sugar if desired. Bake for 35–40 minutes, or until the crust is golden and the filling is bubbly. If the edges brown too quickly, cover them with foil.
Let the pie cool at room temperature for at least 1 hour to allow the filling to set. Serve as-is, or top with whipped cream or vanilla ice cream for an extra treat.

*Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon servings. Exact information will depend upon the brands of ingredients and precise measurements used.