Rhubarb and Strawberry Pie
I never made a strawberry/rhubarb pie before. I picked fresh fruit this week, checked out recipes from Joy of Cooking, Better Crocker Cook Book, friends, etc. and decided on Terri's - an excellent choice.
I followed her recipe exactly, using 3 cups strawberries and 3 cups rhubarb (I think that is how the weight translated). I followed another reader's suggestion to let the pie sit in the cooling oven for 20 mins after baking time elapsed, then I set the pie on the counter until the next morning before cutting. Thank you, Terri. This is a wonderful old fashioned recipe I will keep and share.
See photos (my crust burned a little b/c my turntable stopped turning!). Note: An oven temp might read 400 degrees, but in actuality it might be 360. Invest in an oven thermometer.
4 users found this review helpful
Jun. 6, 2014