Easy Strawberry Rhubarb Pie

"Lower in colesterol than most recipes but still delicious! Use your own pastry recipe, store bought pie shells, my recipe for Pastry With No Trans Fat or my recipe for Whole Wheat Canola Oil Pastry - depending on how healthy you want it to be. Cover the filling with a full crust, lattice or use the topping from my Rhubarb Crumble Pie (#91390) and enjoy!"
 
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photo by Tiggrr photo by Tiggrr
photo by Tiggrr
photo by CountryLady photo by CountryLady
Ready In:
1hr 40mins
Ingredients:
4
Serves:
6-8
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ingredients

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directions

  • Toss all ingredients together& scrape into pie shell.
  • If covering the filling with pastry, moisten the edge of pie shell; cover with pastry top.
  • Trim, leaving 3/4 inch overhang; fold overhang under pastry rim.
  • Seal& flute edge.
  • Whish the yolk of 1 egg with 1 tbsp water& brush over pastry.
  • Sprinkle with sugar& cut 4 steam vents in the centre.
  • OR cover filling with a lattice of pastry strips.
  • OR cover filling with the crumble mixture from recipe#91390.
  • Place a foil-lined baking sheet (to catch drips) on the bottom rack of a preheated 425F oven.
  • Place pie on rack above& bake for 20 minutes.
  • Reduce heat to 350F& bake until golden with filling bubbling, about 55 to 70 minutes, shielding the edges with foil if browning too quickly.
  • Let cool completely on rack.

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Reviews

  1. Tiggrr
    Nothing says Spring like Strawberry Rhubarb pie and this was a hit. I have always been afraid of pie crust but decided to face my fear recently and began making it. Today's lattice top was another 1st for me. It may not be pretty but gosh it was delicious and not overly sweet.
     
  2. T. Lancaster
    I used frozen fruit for this recipe and topped it with my apple crisp topping recipe. Amazing!
     
  3. BakinBaby
    We loved it!! We used the topping from recipe 91390, added about 1/4 cup oatmeal to the topping and the orange zest ( as suggested) to the filling.
     
  4. alkaloidqueen
    I made this recipe for Christmas day. It looked absolutely beautiful once made. But when everyone took a bite, it was wincing all around the table because it was so sour! I followed the recipe to a T. I had to use frozen strawberries and frozen rhubarb due to they aren't in season right now. I let both thaw completely before mixing with other ingredients. There was one person out of 8 of us who really liked it. He ended up taking a couple pieces home. Sad to say, the rest went in the garbage! :( I think the recipe just needed more sugar or something. Sorry for the review.
     
  5. etully
    My mother asked me for a S-R pie recipe and I gave her this one. She says it's a keeper, simple and good (and gone). Thanks.
     
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RECIPE SUBMITTED BY

In the words of Tracy Byrd, "I'm from the country & I like it that way"!! On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges! We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006. I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design! <img src="http://i48.photobucket.com/albums/f249/Dreamgoddess555/Narrow1-1.jpg">
 
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