Prep 20 mins
Cook 40 mins
I thought I had lost my recipe forever, when while packing to move, I FOUND IT!!!!!!! I was THRILLED!!!!! This is a very SWEET pie, gotta warn ya!!! LOL!!! If you prefer a sweet-tart concoction, you'll want to decrease the amount of sugar, but this is the ONLY way I'll even TOUCH rhubarb! Everyone who has tried my pie absolutely loves it, even the ones that SWEAR they won't eat rhubarb!! (This is my very own recipe.) **I once tried making it with frozen rhubarb and it did NOT work! It came out runny, so I do not recommend using anything but fresh rhubarb! (I don't think frozen strawberries would work, either.Just use fresh only.)Hope you enjoy my pie!!! Really good with vanilla ice cream, too! ;)
- 1 cup sugar
- 1 cup light brown sugar
- 1⁄3 cup flour, plus
- 1 tablespoon flour
- 1 teaspoon cinnamon
- 3 cups fresh rhubarb, cut lengthwise then sliced into 1/2-inch pieces
- 3 cups fresh strawberries, halved except the little ones
- 3 granny smith apples, peeled and grated
- 1 tablespoon lemon juice, for apples
- 1 teaspoon vanilla
- 2 tablespoons butter
- pastry for double-crust deep dish pie
- In large mixing bowl, slice strawberries and rhubarb and sprinkle with HALF of the REGULAR (white) sugar, set aside.
- In medium/small bowl, combine rest of sugars, flour, and cinnamon.
- In small bowl, grate peeled apples, tossing with lemon juice so they don't turn brown.
- Pour medium bowl mixture and apple mixture along with vanilla into the large bowl of rhubarb and strawberries and fold well til mixed.
- Pour mixture into pastry-lined 9" deepdish pie plate.
- Cut up butter and dot evenly.
- Cover with second pastry, seal edges well, and flute.
- Cut slits to vent.
- Brush top pastry crust with a little milk and sprinkle with sugar.
- Bake in 375 degree oven for about 50-60 minutes til done. Ovens vary so much that this is the best I can tell ya! *Cover edges with foil if they start to brown too much.
- ***You may want to set the pie on a foil-lined small cookie sheet to catch any drips if it happens to bubble over a bit. Hot bubbly sugar can create a horrible mess and can really SMOKE! LOL! Best to prevent the fire department coming when the neighbors see smoke coming out the kitchen window! ;).
- ***If you prefer, you can also use less cinnamon and vanilla -- but we really enjoy a WOW kinda pie ourselves! ;).
- ENJOY! :).
I agree this is a winner as well. I had to resort to frozen rhubarb and strawberries but with a 1/4 cup of flour it firmed up well. Also went with the 1 cup mixed sugar and it was perfect for us, sweet and tart. We'll be making this again.
OMG!! Phenomenal! This is the last thing I made before my hand surgery a month ago and boy was I ever pleased with the results. This pie is superb! I had to make this with frozen rhubarb bc that is all I had. I refuse to pay $3 a lb for it in the grocery here when my family is trying to get rid of what they have growing in their yards. So I bring lots home to TX and freeze it! I just thawed the rhubarb and drained some of the water off- reserving for a sauce- and it worked perfectly. I used fresh strawberries and apples though. The cinnamon is a terrific addition here and marries well with the brown sugar. I used dark tho again bc that is what I had. Wildflour, this recipe is a treasure! Thank you for sharing it with us! *Into my "Keepers" cookbook forever with this one!*
This pie is REALLY good. I am so glad I made it! I love the addition of the grated apples in this traditional pie. This recipe is perfect in every way! Made for ZWT5 - Epicurean Queens!