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!
Very good! I cut both of the sugars in half. I had very sweet strawberries. I used canned Luck's fried apples which are thick sliced & firm, I cut narrow slices and drained the juice to use later. I made 2 pies with two types of crust. The second pie I needed a little more filling so had two firm (very firm) pears and I chopped them up like you would with the apples. I added a little more flour because the pears were juicier. That was wonderful also. I did not add milk or sugar to my pie crusts on the top but do add foil around the edges. This pie is a keeper and so were my additions. Thanks for posting. This a a keeper.
Very SWEET! You was not kidding...lol But very good. Only next time I will cut back on the suger or use splenda. very good with vanilla icecream I will make this again.....THANK YOU for posting.