Community Pick
Strawberry-Rhubarb Pie
photo by Probably This
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 3 eggs, beaten
- 2 1⁄2 cups rhubarb, red, 1 inch slices
- 1 1⁄4 cups sugar
- 1 1⁄2 cups strawberries, fresh, sliced
- 1⁄4 cup enriched flour
- 1 9" pastry crust with lattice top
- 1⁄4 teaspoon salt
- 1 tablespoon butter or 1 tablespoon margarine
- 1⁄2 teaspoon nutmeg
directions
- Combine eggs, sugar, flour, salt, and nutmeg; mix well.
- Combine rhubarb and strawberries.
- Line 9" pie plate with pastry; fill with fruits.
- Pour egg mixture over.
- Dot with butter.
- Top with lattice crust, crimping edge high.
- Bake at 400 degrees about 40 minutes.
- Fill openings in lattice crust with whole strawberries.
- Serve warm- plain, or topped with vanilla ice cream.
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Reviews
-
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! -
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.
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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 -
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. -
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!
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Tweaks
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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.
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My family and I really enjoyed this. I had been looking for a way to use some unsweetened strawberry preserves. I followed this recipe exactly as it was written, except for substituting the unsweetened strawberry preserves for fresh strawberries. It worked beautifully -- tasted great and nice consistency. Thank you for such a good. light dessert. -
This was a very good pie! I like that this pie wasn't overly sweet like the strawberry-rhubarb pies that you can buy. I made this pie the easy way -- I used egg beaters instead of eggs, Splenda instead of sugar, frozen fruit (which I thawed) and the raw Pillsbury ready-to-use pie crusts, cutting one into strips to make the lattice top. It turned out perfect and my daughter said it looked much prettier than the pies we see at grocery store bakeries.
RECIPE SUBMITTED BY
CoffeeMom
United States
I'm a full-time student at a University of Wisconsin campus, with a double major in Sociology and History. I have three adorable children, ages 9 yrs, 5 yrs, and our 2 yr old son. My nine yr old is in third grade. My 5 yr old is is in kindergarten. My littlest one is pleasantly plump. ;) We also have 2 cats.
My daughter recently joined recipezaar under the name Miss Bean
I also really like sewing. I make @ 1/3 of my daughters clothes. Reading is also a BIG staple in my life. One of my favorite ways to find a book is to walk into the library, pick a shelf and simply grab a book at random. I've read so many great books I probably wouldn't have found out any other way.
I also like to camp and fish with my DH. He eats, sleeps and breathes fishing. He would like to one day start his own company, he hand ties and sells fishing lures locally. And he loves my cooking and will try anything at least once. ;)
He works as a pressman at a local printing company.
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