Recipe by whodunitrdr
"Orange juice and rind add extra flavor to a springtime favorite pie. I came up with this version when I needed to take a dessert to a summer dinner party. I made 2 pies for 8 of us and was lucky to take one piece home. It is one of the best pies I have ever made."
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pastry for a 10-inch double crust pie
1 1/2 cups
grated orange peel
rhubarb, cut into 1/2 inch pieces
fresh strawberries, quartered
fresh orange juice
butter, cut into small chunks
This pie is FANTASTIC! The orange is a wonderful addition...just adds a hint of additional flavor. I followed the recipe except I used a 350 degree oven and cooked the pie for 70 minutes. The crust edges never burned. I will definitely make this again...I think next time for something different I will use my kutchen topping instead of a double crust...which is 1/4 cup melted butter...1 cup sugar and 1/2 cup flour mixed together and sprinkled on top. Definitely FIVE STARS!
Sounded so good; I had to try this pie. I used frozen strawberries instead, and made 1 pie. My wife was amazed that I could do this. :) Made me happy and we loved it.
I followed the recipe exactly the way it is and it turned out great! This was my first time making a strawberry Rhubarb pie and I'm sure I will be making this again.
This pie turned out super yummy! I was slightly disappointed with how runny it was, but that could have been my fault since I added more strawberries to make my pie a bit fuller. The orange was a definite plus, and adding more rind made it even better!
I thought this was a 4, my husband thought it was a 5 (because strawberry rhubarb pie is one of his top two favorites). I used frozen rhubarb from a neighbors garden, thawed, and drained. My pie was not runny at all. Next time, I'd like to try an even amount of strawberries and rhubarb. I found myself picking through the rhubarb searching for strawberries. Will probably try again with this change.
This pie was fantastic. I was sceptical about what exactly the orange would add to this pie, but it was very very good and an interesting twist on a classic.
I had regular tapioca as opposed to instant so I soaked it for 30 minutes in water, then drained it before adding it to the filling. Worked great-pie was nicely setup.
My first time making a strawberry/rhubarb pie - it tasted just like my grandma's did! I did find it a bit runny... maybe it needs a little more tapioca?
I also used Mom's Pie Crust as another reviewer recommended... This is now my favorite pie crust recipe!
This worked out really well. I didn't exactly have all the ingredients, and subbed 1/4 cup tapioca starch for tapioca, added 1/4 frozen concentrate OJ for fresh stuff, and 1/4 cup candied orange peel for grated peel. Turned out wonderfully. I baked it in "Mom's Pie Crust Recipe" at 350 degrees for 60 minutes.
* Percent Daily Values are based on a 2,000 calorie diet.
Orange-Kissed Strawberry Rhubarb Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 163
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