Best Favorite Strawberry Rhubarb Pie Recipes

FAVORITE STRAWBERRY RHUBARB PIE

Favorite Strawberry Rhubarb Pie image

This pie is wonderfully sweetened, holds together well, and is a crowd pleaser! I make this pie every spring.

Provided by Chelsea

Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes

Time 2h10m

Yield 8

Number Of Ingredients 7

Ingredients

3 cups sliced strawberries
3 cups sliced rhubarb
1 ½ cups white sugar
¼ cup instant tapioca
1 squeeze fresh lemon juice
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter, cut into small pieces

Steps:

Preheat oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet.
Mix the strawberries, rhubarb, sugar, tapioca, and lemon juice in a bowl, and let stand for 15 minutes, stirring occasionally. Fit a pie crust into a 9-inch pie dish; pour the filling into the bottom crust. Scatter pieces of butter over the filling, and place the top crust onto the pie. Press the edges together and crimp with a fork to seal. Cut several slits into the top crust with a sharp knife.
Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.

Nutrition Facts : Calories 442.3 calories, Carbohydrate 68.5 g, Cholesterol 7.6 mg, Fat 18.1 g, Fiber 3.7 g, Protein 3.7 g, SaturatedFat 5.6 g, Sodium 256.8 mg, Sugar 41.1 g

OUR FAVORITE STRAWBERRY RHUBARB PIE

Our Favorite Strawberry Rhubarb Pie image

We had rhubarb growing in the back of our newly acquired home so a friend gave me this recipe. She said she never use to like rhubarb until she started using this recipe. After making this pie my teenage son said, "I never knew what rhubarb was and would not have tried it until I saw it growing." After eating it he said, "This is the best pie I have ever eaten." It takes a while to make this, but 2 hours is sitting and cooling at two different times and 45 min. is baking.

Provided by Trisha W

Categories Pie

Time 1h2m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 pie dough (top and bottom crust)
1/2 cup water
1 lb rhubarb, cut stalks into 1/2-inch pieces (frozen works well)
3/4 cup sugar
2 tablespoons almond liqueur
5 tablespoons cornstarch
2 pints strawberries, quartered (frozen works well)
1 egg yolk (mixed with 2T of water)

Steps:

Preheat oven to 375 degrees.
Comine the water and sugar in a saucepan (large enough to later add the rhubarb,) and simmer the syrup over low heat for 2-3 minutes.
Add the rhubarb pieces.
Cook the syrup and rhubarb for 5 minutes.
Remove from heat and allow to steep for 20 minutes.
Strain out the rhubarb and set aside.
Mix the almond liqueur with the cornstarch (add a few drops of water if necessary to remove all lumps) and stir into the cooled syrup which is now a rhubarb color. (If you want it more red add a couple drops of red food coloring.).
Place the mixture back on the stove and cook the syrup till thick, about 5-6 minutes.
Return the rhubarb to the syrup, add the strawberries and stir to combine.
Remove from heat and cool completely for 1 hour.
Pour the fruit filling into the pie dish lined with the bottom crust. You can do a plain or lattice crust top.
Brush top with egg wash water mix.
Bake for 45 minutes. Allow to cool at least 1 hour before serving. This is great served with ice cream.