I am not usually the biggest fan of strawberry rhubarb pie but my husband is and since I love custard, I thought this would be a good compromise. I thought the pie was pretty good and my husband loved it. This recipe made enough for two (non-deep dish) pies and I didn't have any of the soupiness some mentioned. However, I did let the pies cool completely and then refrigerated due to reading all the reviews. I also used frozen rhubarb, which I thawed, drained and then pressed with paper towels to get out all the moisture I could. That was pretty time consuming and not sure if it helped to prevent soupiness but next time, I'll try to get fresh rhubarb to make things simpler. I think I'll also use the extra egg yolk from separating the egg white in the filling as someone else suggested as that should make the custard even richer. This would be good with all sorts of fruit, blueberry, cherry, etc., so I'll be having fun experimenting. Thanks for sharing the recipe, AMLIW!
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I am not usually the biggest fan of strawberry rhubarb pie but my husband is and since I love...