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Try this Strawberry-Rhubarb Pie #1 recipe, or contribute your own. "Corn" and "Pies" are two of the tags cooks chose for Strawberry-Rhubarb Pie #1.
"After reading how runny the pie was I added 1/4 cup more corn starch rather then buy another ingredient. The pie came out perfect and the number of servings should be 3 instead of 8 as we polished off the entire pie in one sitting. I guess I will just have to make another one!"- jlutts155
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From: email@example.com (Dan Eisenreich) (COLLECTION) Date: 4 May 1994 02:46:47 GMT In bowl combine first 6 ingredients. Om lightly floured surface roll out 1/2 of the pastry and line pie plate. Spoon in filling. Brush pastry rim with egg. Roll out top pastry. With a pastry wheel or a knife, cut into 1" wide strips. Gentley weave strips ver pie to form lattice. Trim and flute edge. Brush with egg. Bake on a baking sheet at 425F for 15 min. Reduce heat to 375F and bake 50-60 min, or until rhubarb is tender, filling thickened, and crust golden. Makes 8 servings; per serving: 365 calories, g protein, 14 g fat, 59 g carb. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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bcw8601 3 months agoI used the amounts suggested but cooked the filling on the stovetop first so I could adjust the consistency. At 8500 ft. This works well. This recipe is one of the best I have had !
neverleavinsd 5 months agoVery yummy, I added extra sugar and cornstarch.
Craftgirl_a 6 months agoFlavor is really good but it is a little soupy. Definatly needs more cornstarch. We also switched the amounts for the strawberries and rhubarb to make a sweeter pie.
jlutts155 6 months agoAfter reading how runny the pie was I added 1/4 cup more corn starch rather then buy another ingredient. The pie came out perfect and the number of servings should be 3 instead of 8 as we polished off the entire pie in one sitting. I guess I will just have to make another one!
marvin2992 7 months agoDidnt have a pie plate so we had to improvise but easy pie and much better than expected!
Elkaebee 11 month agoMy grandma used to grow her own rhubarb and make the most amazing strawberry rhubarb pies. I learned her pie crust recipe years ago with pecan pie at thanksgiving, but never knew the strawberry rhubarb filling. This recipe was a great find! rhubarb
lorencamp 1 year agoThis recipe rocked, only thing I will change next time is to double everything and make 2.
Rolandrobustelli 1 year agoMine came out a bit runny but was very delicious. I can't stop eating it!
Thebull7 1 year agoExcellent recipe. I think I'll use some Splenda next time to cut down on the calorie count.
teresagonzales 1 year agoThis was the perfect flavor! My pie never did set as thick as I like, so next time I will add two Tbsp instant tapioca before pouring into pie shell.
Cooldudealan 2 years agoDelish and easy to make!mmmmm!
pheonixsmith 2 years agoEasy to make, I substituted splenda for the sugar & it baked up wonderfully-
aprilwaller 3 years agoThis pie was wonderful!! And very easy to make, although I made mine with a lattice top crust ;) very delicious!! 2 thumbs way up!!
mbanik 4 years agoThis was the best recipe I have found for strawberry-rhubarb pie. Many taste good, but the filling is runny. This set up well. I think it will be a family favorite!