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Utah State Fair Grand Prize Winner - Strawberry Rhubarb Pie

The title says it all...we make this every time our rhubarb is ready to be picked...many times each summer and it's gone before it's even cooled!

Ready In:
1hr 50mins
Serves:
Units:

ingredients

directions

  • Combine rhubarb, strawberries, sugar, and tapioca in large bowl.
  • Let mixture sit for 20 minutes at room temperature to dissolve sugar and tapioca.
  • Stir every few minutes.
  • Meanwhile, preheat oven to 450 and put pie crust in pie tin.
  • After sitting time, add nutmeg, salt, cinnamon, cloves, and lemon juice to mixture.
  • Stir well and put into crust, draining excess liquid.
  • Dot top of mixture with pats of butter then place crust on top and seal edges.
  • Place a cookie sheet under pie to catch drips.
  • Bake at 450 for 30 minutes, then 425 for another 30 minutes, then 350 for 15 minutes or until done.
  • You might have to cover edges of crust with foil or a pie guard to prevent crust from burning- Will thicken as it cools.
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RECIPE MADE WITH LOVE BY

@Lorri in Wyoming
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@Lorri in Wyoming
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"The title says it all...we make this every time our rhubarb is ready to be picked...many times each summer and it's gone before it's even cooled!"
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  1. LindaS
    One of the best pies I've ever tasted! It got rave reviews from dinner guests, too. 3 cups of sugar sounded like an awful lot, but I followed the recipe exactly and the pie turned out sweet-tart and was just right served a la mode. The cloves and nutmeg really go well with this fruit combo, better than just cinnamon as most recipes call for. With 6 cups of fruit, I decided to use my deep dish pie pan and increased the pie dough recipe by 20%. Good thing I put a pizza pan under it, as it did bubble over a bit near the end of the baking time. Try it with Oil-Based Pie Crust #463127 (adjust yield to 1.2 pie crusts for deep dish).
    Reply
  2. 55tbird
    Yummy!!! I cooked the filling in the microwave and then added it to the crust and adjusted the baking time. Worked great!!
    Reply
  3. mapaklenk
    This did not work well for me.
    Reply
  4. cooking_grandma
    We loved the taste, however I had to adjust the cooking times as my crust came out too well done.
    Reply
  5. nngerman
    This pie was very sweet with 3 cups of sugar. I made it a second time and only put in 1 cup of sugar. That was enough to add some sweetness but keep some of the tartness. I also increased the tapioca to 6 Tablespoons so it would be a bit firmer set.
    Reply
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