I'm not much of a fruit pie person, but DH loves them. Part of what puts me off on them is the jell-like consistency of the filling. But, I had a pint of strawberries in the 'fridge and some pie plant in the freezer, so when I found this recipe (sans jell) I made it. Here are the mistakes I made so you can avoid them: #1 - don't let your frozen rhubarb thaw, it throws off the amount. I probably ended up using more like 8 cups instead of 4. Fresh rhubarb would be the best, but frozen will work as long as you measure it frozen when it's more the size of fresh. #2 - Don't use the strawberries you buy in March or early April. They are more sour and don't have a very good flavor. Or else adjust the amount of sugar you use to compensate for their sourness. I am definitely going to make this pie again in another month with good, locally grown strawberries and my own fresh cut pie plant. Thanks for the recipe Wilma!
Was this review helpful?
85 users found this review helpful
I'm not much of a fruit pie person, but DH loves them. Part of what puts me off on them is...