Recipe by buffalochef
"I make this wonderful pie every Mother's Day when the fresh fruits are coming out. Don't miss the ginger in this. It is the 'Secret Ingredient.' I've gotten to where I need to surprise people who don't think they like rhubarb, by not telling them until they are eating it. I've converted several non-rhubarbers into believers."
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pastry for a 9-inch double crust pie
fresh strawberries, sliced
1 1/3 cups
minced crystallized ginger
freshly grated nutmeg
This was a very delicious pie! I had to make a substitution to accommodate a person who is allergic to strawberries. Instead I used frozen raspberries and was very pleased with that result! Boysenberries would also work nicely with this lovely recipe!
I have a funny story to add to this: I had just finished placing the lattice top and fluted the edges of the crust then pondered if I should brush the top with an egg wash. Suddenly, it occurred to me that I had forgotten to add the eggs to the fruit mixture! I literally hollered in frustration as I realized the eggs were absolutely necessary and considered the mess of pulling everything apart in order to mix them in! I mentally cast about for a remedy and then remembered my marinade injector syringe! I quickly beat the eggs and then sucked them into the injector! I injected them between the lattice-work and saw the yellow stuff squishing back up...Fortunately, it all worked out fine! The pie looked beautiful and no one was the wiser! The moral to the story is: Even when faced with a potential culinary disaster, there may be a simple solution right at hand!
We thought this was just ok. It didn't have the tartness that we like from rhubarb pie. I did use frozen rhubarb and strawberries, so that might be why. Or it could be from the spices, egg and lots of sugar. I did a latice top, I didn't cover it while baking and it didn't burn. For those that had burning issues, it could be your oven is hot. Mine is about 25 degrees hotter than what the dial says. Or it could be the crust I used.
This was my first attempt at a lattice top pie as well as my first attempt at a strawberry rhubarb pie. The flavors were wonderful but I did run into a few problems.
1) The crust cooks quickly and should have been completely covered with aluminum to prevent it from over cooking. I took the pie out early to prevent burning but then not all of the rhubarb was thoroughly cooked.
2) This is a very runny filling. I will probably add tapioca flour and reduce the number of eggs to 2. Also, I think it would be worth letting the fruit sit in the sugar in the fridge overnight and then straining out the excess juice. I will also be adding more fruit as I like my pies bulging with fruity goodness!
Thanks for the great inspiration though. The crystalized ginger really makes this pie!!
This is my first time to rate a recipe and this one definitely deserves 5 stars all the way! The ginger really adds great flavor so don't skip it~ I will definitely make this again and again! The only advice is to make sure you put the baking sheet underneath while the pie is baking, I put tin foil over a sheet and drippings still overflowed into the bottom of my oven... The pie was so good that the mess was worth it!
This is a beautiful pie - the flavours work really well together. I followed the recipe exactly as written and it turned out perfect. One of my guests, a friend for over 40 years, said this is the best pie you ever made.
Wonderful, wonderful pie! I love rhubarb (and who doesn't love strawberries?) but have never liked rhubarb/strawberry pie because it always seemed to be made with jello. So my rhubarb pie is a custard-based pie. I was excited to find this recipe and half expecting to be disappointed because I WAS so excited to find it, but this did not disappoint in the smallest way. This is now one of my favorites. Buffalochef, I have never met you but you are my friend. Thank you so much for sharing something wonderful with me. I will look for other recipes you have posted. Later, GF! Judith
Awesome recipe! Ginger adds a great flavor and the pie turned out great. Normally, I have trouble with rhubarb pies being runny but this one was perfect! My new go-to receipe for my favorite strawberry-rhubarb pie.
Sooo Delicious! I got many compliments!!! Did not change a thing.
* Percent Daily Values are based on a 2,000 calorie diet.
Buffalochef's Strawberry Rhubarb Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 207
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