Strawberry Rhubarb Pie III59 Reviews
“The perfect late Spring or early Summer pie. This recipe has a crumb top variation.” - by Joan Spinasanto
Original recipe yields 1 - 9 inch pie
- Preheat oven to 400 degrees F (205 degrees C). Line a pie pan with bottom crust.
- Mix together rhubarb, strawberries, orange zest, 1 1/2 cups sugar, and tapioca. Spoon into crust. Roll out second crust, and place over the filling. Seal the edges. Brush with milk, and sprinkle extra sugar on top.
- Bake at 400 degrees F (205 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 35 minutes.
- For a crumb topping, omit top pie crust. Combine flour, 1 cup sugar, and salt. Cut in butter or margarine until mixture is crumbly. Spoon over filling, and bake as directed above.
Amount Per Serving (8 total)
- 688 cal
- 27 g
- 109.3 g
Based on a 2,000 calorie diet
Reviews (59)Rate This Recipe
"I liked the recipe, but would make changes. I used the crumb topping, which was very good, but made the pie WAY too sweet. I would either cut back the sugar in the pie to 1 Cup, or cut the topping r..." See moreecipe sugar down some (perhaps I'll do both!) I didn't have any tapioca, so used 1/2 Cup flour instead. It worked fine. Other than being too sweet, the pie was delicious, and I will try it again."
"This recipe is delightful! My husband raved about this pie and he is not a fan or rhubarb. I made it with the crumb topping but used half brown sugar and half granulated sugar and about 1/3 cup of q..." See moreuick oats. I also used unsalted butter. Excellent pie!!!"
Rhubarb and Strawberry Pie
Strawberry Raisin Rhubarb Pie
Just swipe to see more like this.