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| RHUBARB - STRAWBERRY PIE | |
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1 1/4 to 1 1/2 cup sugar 3 tbsp. cornstarch 1/4 tsp. salt 1/4 tsp. ground nutmeg 3 cups rhubarb, cut into 1/2-inch pieces 2 cups sliced fresh strawberries 1 tbsp. butter Pastry for double crust pie In large mixing bowl stir together sugar, cornstarch, salt and ground nutmeg. Add rhubarb pieces and sliced strawberries, toss gently to coat fruit. Let stand for 15 minutes. Meanwhile, prepare and roll out pastry. Line a 9-inch pie plate with half of the pastry. Trim pastry to edge of pie plate. Pour fruit mixture into pie plate. Dot with butter, place pastry on top of filling. Cut slits in top to allow steam to escape; seal and flute edge. Bake at 350°F for 1 hour. | |
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recipe reviews #191981
Anna England (United States) says:
I have used this recipe for several years. I start out baking one for a function, and, then end up doing 6 or 7 more. Everyone loves it. Each year I say this my last. I am 85 yrs old and ready to stop. I have one in the oven now, soooo. Makes a wonderful pie and I follow the recipe to the letter.
#126125
Eric (Maryland) says:
First time I ever made anything with Rhubarb and it turned out great! Instead of making one pie, I made four mini-pies.
#103705
Kathy (Michigan) says:
This recipe was delicious!! I have made many pies but never this kind and it was sooo yummy. My brother and sister in law loved it. I added a little cinnamon and a dash of nutmeg and it was like no other. MMMMMM.
#103535
Theres (New Hampshire) says:
I thicken my pies with tapioca, and I also cook my straw and rhubarb for maybe 20 minutes or so with the sugar and tapioca. Makes it a little less baking time. Also egg wash the top crust.
#101275
Peggy Campbell (California) says:
Love this recipe... by far the best on the web... a couple of things I have done to make it even tastier... I add juice of one fresh lemon, 1/4 tsp of cinnamon and a 1/4 tsp of vanilla extract. I also use only a cup of sugar which makes it a bit tangier.. I also use a larger pie pan and add more rhubarb as well as strawberries. I start the pie at 400°F for 10-15 mins, then drop to 350°F for at least another hour..
#181700
Susan Alberta Canada (Alberta) replies:
It sounds like you made your own recipe. Have you submitted it to Cooks.com? You should, it does sound delicious!
#33873
Sheena (Washington) says:
Thank you for this recipe. It was my first time making strawberry rhubarb pie and it turned out amazing! I did add about 20 minutes to the baking time though because crust wasn't golden yet. The filling isn't thick or runny - it's gooey and perfect.
#38172
Sebby (Oregon) replies:
It was my first time making strawberry rhubarb pie as well. This recipe made a very good pie! I can see that people who don't like rhubarb wouldn't mind this one, because it is quite sweet with very little rhubarb zing. But I love rhubarb! I think next time I will use less sugar, or more rhubarb, or both.
#71262
Casey Fechter (Wisconsin) replies:
This was awesome! It was the first time I made this kind of pie & my husband loved it.
#178411
Michele Lacoppola (New York) replies:
First time making this pie. I am a long time Baker and this was so easy to make! Did not change a thing. Love cooks.com 💕️
#1724
Mom says:
I never used cornstarch so you can use flour. Some people who don't like rhubarb will like this.
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