"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
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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.
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.
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!
* 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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