This pie was great! I don't usually attempt to bake fruit pies, as I do not normally have much success with them. They always come out soupy for me, it seems. I was hoping that the egg and flour addition would keep this pie from suffering the same fate. Success! Because several other reviewers said they had too much filling, I decided to scale the filling back a bit. I do not own a deep-dish pie plate. In fact, I did not own a pie plate at all, and bought some of those cheap aluminum ones from the grocery store. It worked just fine with my scaled back ingredients, which were as follows: 1 cup sugar, 3 tbsp flour, 1/2 tsp nutmeg, 2 eggs + 1 egg yolk, 2 cups chopped fresh rhubarb, 2 cups halved fresh strawberries, 1 egg white, 1 double pie crust (I used the pre-made, unroll-and-bake pie crust). I covered the edges of the crust with foil to keep them from burning and baked the pie for 40 minutes at 400. It came out perfectly. My only complaint has nothing to do with the actual recipe. The strawberries I used were pretty flavorless, since they're not in season. I am going to make this pie again in the summer, when I can get local strawberries.
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This pie was great! I don't usually attempt to bake fruit pies, as I do not normally have...