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Excellent recipe! For my first Strawberry-Rhubarb pie experience. I did find however using store bought pie shells there is a little to much filling, that ended up on the bottom of my oven, even using a cookie sheet. I am about to make another one with a friend. I am about to make another one with a friend. Thanks again!
This was the answer to a prayer. Wonderful sweet and sour taste and so easy to make. My hubby says this is his favorite new pie. Thanks! Dolores
The addition of the eggs in the filling is a plus. The last pie I made was runny. Very easy to made, even if you made your own pie shell which I prefer.
Great recipe. My son is home for the summer and strawberry-rhubarb pie is his favourite. I made exactly as per the recipe, but instead of the lattice top, I used a flour, butter and sugar mixture that I crumbled over the top. Excellent!
Based on some comments from previous reviews, I used 2 extra large eggs instead of 3, 1 C sugar instead of 1 1/4, added a few drops of almond flavoring and a couple Tbsp water. But I stuck with the original amounts of fresh rhubarb and strawberries which I thought was perfect for our taste. Making the lattice top was somewhat time consuming because I was not used to doing that and had to look up an online tutorial. After the first 15 minutes in the oven, I placed a silicon pie shield over outside edge of the pie crust the to protect it from getting overbaked. That is something I do with nearly all pies and which I recommend. The pie turned out perfectly baked and it looked and tasted great. Neither too sour or too sweet. This is one that I will definitely make again.
This recipe appealed to me because of how easy it was.The ingredients were simple- all you have to go out of your way for is the rhubarb and strawberries. I used a little more rhubarb and strawberries than what the recipe called for and only 1 cup of sugar. I found this to be perfect. I don't like things that are overly sweet and this seemed to work. You must have an appreciation for sour though, like apple pie's made with Granny Smith's.
It was good! Everyone enjoyed! In the future I would add a little more Flour for thickening because it was runny and a few drops of food coloring to make it a deeper red.
Worth every star! Just for personal preferences, I used mini-tart shells and skipped the lattice work on the top. For each tart I put a handful- enough to form a small mound- of rhubarb/strawberries in each cup and then poured the egg mixture over them individually until the mixture filled 3/4 of the cup. I posted a pic of the finished tart to show how it turned out. Overall, very nice texture, flavor, and combination. I'll be making this regularly through-out the rhubarb season, and trying it out on my raspberries once they've grown in!!! Thanks very much!
This pie went over pretty well with everyone. The one thing I would change would be more strawberries, and less rhubarb! I like a little less of the sour I guess. I didn't add the whole strawberries into the lattice holes, but I did apply egg wash to the pie for that nice shiny effect. Also, this time of year, I can't get fresh strawberries or rhubarb, so I used frozen whole strawberries, which I sliced, and frozen sliced rhubarb. I used a 9 inch Pillsbury Pet-Ritz DEEP crust (frozen), and I used a Pillsbury All Ready Pie crust (ready to use--refrigerated) for the lattice on top. I used my egg wash to help the pie dough stick the the frozen crust (it was semi-thawed by the time I did this). We had this pie (I made two of them) today for Christmas dinner. We took pictures with my digital camera, and I have uploaded a picture for this recipe. Thanks for posting!
This is so good. The only thing I did different was ... I bought the pie crust and used one for the bottom and one on top just cut slits for the top one.