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    You are in: Home / Recipes / Kelly's Apple-Strawberry-Rhubarb Pie Recipe
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    Kelly's Apple-Strawberry-Rhubarb Pie

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on October 29, 2009

      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.

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    • on October 08, 2009

      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!*

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    • on June 10, 2009

      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!

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    • on June 18, 2008

      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.

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    • on May 27, 2007

      Very SWEET! You was not 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.

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    Nutritional Facts for Kelly's Apple-Strawberry-Rhubarb Pie

    Serving Size: 1 (233 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 406.5
    Calories from Fat 39
    Total Fat 4.3 g
    Saturated Fat 2.5 g
    Cholesterol 10.1 mg
    Sodium 45.7 mg
    Total Carbohydrate 93.7 g
    Dietary Fiber 4.6 g
    Sugars 79.9 g
    Protein 2.1 g

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