California Adventure: Flo’s V-8 Café Strawberry-Rhubarb Pie

Written By: D23

Inspired by the colorful restaurants and diners located along iconic Route 66—a 2,400-mile stretch of highway that runs through eight Western and Midwestern states—

Flo’s V-8 Café aims to please every palate.

Just make sure you save room for dessert… like Flo’s famous Strawberry-Rhubarb Pie!

Bring a little Flo home with this fabulously fresh recipe. Featuring a streusel topping and a dash of orange juice for zing, it’s a treat that’ll rev your engines.
Remember Flo’s promise: “Drive in empty and fill’er up!”

Ingredients

Strawberry-Rhubarb Pie
1 ½ cups sliced frozen rhubarb
Favorite pie crust or pie dough (enough for a 2-crust pie)
1 egg
1 tablespoon water
2 cups fresh sliced strawberries
½ cup light brown sugar, lightly packed
½ cup sugar
Zest of 1 orange
2 tablespoons fresh orange juice
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon

Streusel Topping
½ cup sugar
½ cup light brown sugar, lightly packed
5 tablespoons all-purpose flour
¼ teaspoon salt
1 teaspoon ground cinnamon
5 tablespoons unsalted butter, softened
1 teaspoon vanilla extract

Preparation

Strawberry-Rhubarb Pie
Place rhubarb on towel or layers of paper towels to thaw and drain, removing as much liquid as possible. Preheat oven to 425˚F. Roll out crust for two 9-inch crusts. Place 1 crust in bottom of pie pan; chill for 30 minutes. Meanwhile, whisk together egg and water in a small bowl to make egg wash. Set aside. Mix thawed and drained rhubarb, strawberries, brown sugar, sugar, orange zest and orange juice in a large mixing bowl; set aside for 10 minutes. Stir flour and cinnamon into rhubarb-strawberry mixture. Pour filling into shell and brush edges with egg wash. Add top crust and seal edges with fork tines. Use a sharp knife to slice a cross into center of top crust. Using your fingers, pull back all 4 points of the cross until the dough can be pressed into edges of crust. Egg wash top of pie and sprinkle streusel topping onto exposed pie filling. Collar pie with foil and bake for 10 minutes. Decrease temperature to 375˚F and bake an additional 30 to 40 minutes or until pie is golden brown, removing foil last 15 minutes. Cool before serving. Serves 6 (makes a 9-inch pie)

Streusel Topping
Combine sugar, brown sugar, flour, salt, and cinnamon in a medium bowl. Mix in softened butter with a fork or fingers until mixture resembles coarse crumbs. Stir in vanilla extract. Set aside.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.

 

Natalia Winter

Natalia Winter

Natalia Winter, the founder of Mason and Madison's Corner is dedicated to providing fun, educational, exciting topics and experiences for the entire family to enjoy together. This website originated when her children Mason and Madison began asking to participate in events that were non-traditional kids activities. Natalia documented and shared her families adventures and thus Mason and Madison's Corner was born.

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