About Wagner Orchards:

Wagner Orchards continuously seeks to improve food quality through sound environmental practices. They raise their own beef, pork and poultry free of hormones, chemicals and antibiotics. Their fruit trees have the minimal amount of chemicals needed to produce a high quality fruit. Where possible they use natural pest control rather than insecticide. Food is grown in the healthiest possible way at Wagner Orchards!


Strawberry Rhubarb Cheesecake Pie

Producer: Raymont’s Berries (strawberries)

Makes 2 – 10 inch pies.

Ingredients (per pie):

2 – 10inch pie shells

Cheesecake Filling:
• 500g Cream Cheese
• 200g White Sugar
• 1 egg
• Zest of 1 lemon
• 20g cornstarch

Strawberry Rhubarb Filling:
• 250g sliced strawberries from Raymont’s Berries
• 250g sliced rhubarb
• 200g White Sugar
• 35g Corn Starch

Butter Crumb Topping
• 250g soft butter
• 130g white sugar
• 100g brown sugar
• Pinch of salt
• 450g all purpose flour

How to cook a Strawberry Rhubarb Cheesecake Pie:

  1. Preheat oven to 350 F
  2. Use a fork to dock bottom of pie shells and bake shells for 15 minutes
  3. In medium bowl cream together
  • 500g Cream Cheese
  • 200g White Sugar
  • 1 egg
  • Zest of 1 lemon
  • 20g cornstarch
  1. In separate bowl mix together
  • 250g sliced strawberries
  • 250g sliced rhubarb
  • 200g White Sugar
  • 35g Corn Starch
  1. In stand mixer or food processor pulse together
  • 250g soft butter
  • 130g white sugar
  • 100g brown sugar
  • Pinch of salt
  • 450g all purpose flour

Until it forms a crumb consistency

  1. Pour half of the cheesecake mixture into each pre baked pie crust
  2. Divide the strawberry rhubarb mixture evenly between the 2 pies.
  3. Top with butter crumb topping
  4. Place on baking sheet and bake @ 350F for 45 minutes to 1 hour.
  5. Allow to cool completely and chill in fridge for 1-2 hours

Pair with Wagner Orchards Hard Apple Cider