"The perfect late Spring or early Summer pie. This recipe has a crumb top variation." — Joan Spinasanto
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pastry for a 9 inch double crust pie
sliced fresh strawberries
1 1/2 cups
white sugar for decoration
I liked the recipe, but would make changes. I used the crumb topping, which was very good, but made the pie WAY too sweet. I would either cut back the sugar in the pie to 1 Cup, or cut the topping recipe sugar down some (perhaps I'll do both!) I didn't have any tapioca, so used 1/2 Cup flour instead. It worked fine. Other than being too sweet, the pie was delicious, and I will try it again.
This is the worst rhubarb pie I have ever made. Way too much tapioca in filling turned the juice into a rubbery jello-like blob. I used frozen rhubarb and frozen strawberries. There was no tartness to the pie whatever. I will try a more traditional rhubarb recipe next time.
This recipe is delightful! My husband raved about this pie and he is not a fan or rhubarb. I made it with the crumb topping but used half brown sugar and half granulated sugar and about 1/3 cup of quick oats. I also used unsalted butter. Excellent pie!!!
I searched for a while to find a great strawberry rhubarb pie recipe and this is it....it's wonderful!
Outstanding recipe, although I believe it should have been called a two pie
recipe. I made it twice using frozen "deep dish" crusts and filled them both each
time; the berry mixture even bubbled over both times too while cooking. If
using freshly grated orange zest, you may wish to decrease the amout called
for as it was very stong. The second time I made it, I used dried orange zest
and it was perfect. With those two comments in mind, this is hands down the
est strawberry rhubarb recipe I have ever made or tasted. I highly recommend
the optional crumb top; it sets it apart from all other recipes!
This pie was DELICIOUS and so easy to make! I had never made a pie before, and one of my friends who tried it said that this was better than the Strawberry Rhubarb pie that her grandma makes! The only problem I had was overfilling my crust, which was a little messy. Also, some of the tapioca beads didn't cook all the way, making the pie a little extra crunchy! But overall, this pie was superb!
I just took these out of the oven. I decided to double the fruit and do the crumb topping. I added less sugar to the fruit and to the topping as I prefer the sweetness of the fruit to shine thru. I also cooked them about 10 minutes longer and they still were not very brown so I upped the temp. back to 205 for 5 minutes.
I also used a sourcream dough recipe from Canadian Living.
As they sit right now they look runny, oh yeah I used 6 TBS. flout instead of tapioca(didn't have any)....not sure if that's why??
Can't wait to cut into one they smell horribly good;)
They thickened upon cooling and yep they were horribly good. The orange zest was a good touch, also put a pinch of nutmeg in topping.
This recipe is EXCELLENT! I used this recipe for my first-ever strawberry rhubarb pie, and it was a hit! It is definitely the best-tasting s-r pie I have ever tasted in my LIFE! I would say this is easy to make for someone with only a little experience in making pies. I made this with a lattice top and it looked wonderful!
* Percent Daily Values are based on a 2,000 calorie diet.
Strawberry Rhubarb Pie III
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 243
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