READY IN ABOUT 1¾ hrs

Orange-Kissed Strawberry Rhubarb Pie

Read Reviews (18)

"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." — whodunitrdr

Directions

Preheat oven to 400 degrees F (200 degrees C). Divide the pie pastry in half, roll out half to a round pie crust about 12 inches in diameter, and place the pie crust in the bottom of a 10-inch pie dish. Refrigerate the other half of the pie pastry until needed.
Stir the 1 1/2 cups of sugar, the salt, orange peel, tapioca, and nutmeg together in a bowl until well blended. Gently stir in the rhubarb, strawberries, and orange juice, taking care not to crush the strawberries; pour into the prepared pie crust. Dot the filling with butter pieces. Roll the reserved pie pastry out to about a 12-inch circle and place the top crust over the fruit filling.
Fold the edges of the top and bottom crust together to seal the two crusts together. Form a rounded indentation in the edge of the pie crust by placing your left index finger against the outer edge of the crust, and pinching the crust against it with the index finger and thumb of your right hand. Move around the edge of the pie, pinching the crust edge against your left index finger to make a fluted crust. Brush milk over the top crust of the pie and sprinkle with 1 tablespoon of sugar. Cut several vent holes in the top crust.
Bake in the preheated oven until the filling is thickened and bubbling and the crust has browned, 40 to 50 minutes. Check after 30 minutes of baking time; if the crust edges are browning too quickly, cover them with strips of aluminum foil. Cool the pie before serving.

Kitchen-Friendly View

PREP 30 mins
COOK 40 mins
READY IN 1 hr 40 mins

Footnotes

Cook's Note
Excellent made with 1 tablespoon orange rind added to the pastry before mixing.

Reviews More Reviews

May 17, 2010

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!

—artist

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Apr 29, 2010

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.

—jparker11

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19 Ratings

May 17, 2010

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.

—Avery

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Jun 01, 2010

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!

—emclellan

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Jul 27, 2011

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.

—pastormaya

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Jun 08, 2011

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!

—Brenda

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May 25, 2011

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.

—deathfuntaxes

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Oct 03, 2011

I LOVE strawberry/rhubarb pie. This just had that little hint of orange flavor that was wonderful! I did make this by using thawed strawberries and thawed rhubarb from this year. It was perfectl! Probably would be even better with fresh fruit and we shall see in the spring. Great Job!

—babs2574

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Nutrition

Calories
450 kcal
22%

Carbohydrates
70.1 g
23%

Cholesterol
8 mg
3%

Fat
18.2 g
28%

Fiber
3.6 g
15%

Protein
3.8 g
8%

Sodium
331 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Orange-Kissed Strawberry Rhubarb Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 450
Calories from Fat: 163

% Daily Value *
Total Fat 18.2g 28 %
** Saturated Fat 5.6g 28 %
Cholesterol 8mg 3 %
Sodium 331mg 13 %
Potassium 289mg 8 %
Total Carbohydrates 70.1g 23 %
** Dietary Fiber 3.6g 15 %
Protein 3.8g 8 %
** Sugars 42.6g
** Vitamin A 4 %
Vitamin C 56 %
Calcium 9 %
Iron 16 %
** Thiamin 20 %
** Niacin 19 %
** Vitamin B6 3 %
Magnesium 7 %
** Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.