Love the sights, sounds, and smells of Cars Land? Well, Disney whipped up a recipe that is sure to help tie you over until you can race back into Disneyland Resort!

Flo’s V8 Cafe is a Radiator Springs staple and serves up some of the best quick-service dishes on this side of Route 66. (It also has an unbeatable view of Cadillac Range in Radiator Springs Racers!) We’ve got our hands (tires?) on a D23 recipe for Flo’s famous Strawberry-Rhubarb pie!

This hearty pie features a crispy streusel topping with a touch of orange juice that really gets your motor going. It’s the perfect summer pie to share with the whole street! Start your engines and let’s get cookin’.

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 the crust for two 9-inch crusts. Place 1 crust in the bottom of the pie pan; chill for 30 minutes. Meanwhile, whisk together egg and water in a small bowl to make the 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 the 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 the center of the top crust. Using your fingers, pull back all 4 points of the cross until the dough can be pressed into edges of the crust. Egg wash the top of the 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 is the perfect way to fill us up while we wait to roll on into Radiator Springs. It’s got the citrus zing of orange juice, the bitterness of rhubarb, and balanced with sweet strawberries and streusel. It’s a dish that’s fit for the Piston Cup!

Need a main course to go with your pie? Try this Disney Cruise Line recipe for Guava Glazed Ribs!

Will you be making Flo’s Strawberry-Rhubarb Pie? Let us know how it turns out!