Grandma's Strawberry Rhubarb Pie

My husband has been wanting a strawberry rhubarb pie but he always seems to want it when rhubarb is not in season. Since it is in season now, I thought I'd go ahead and make the pie but instead of cooking after if is all assembled, I chose to vacuum seal and freeze it until he is ready for me to bake it.

However, this first time making this pie, I made two-one to freeze and one to bake--for our neighbors who just had their kitchen redone so I did it as a celebratory pie for them. I have never made this pie before so this recipe I found on www.foodnetwork.com. This particular recipe was part of the "Great American Pie Cook-off" created and submitted by Valerie Enters.

I did make a few changes or substitutions. The recipe received great reviews with a couple exceptions. One being that it was a bit too runny, so instead of using tapioca as the recipe calls for, one commenter suggests using 6 tbsp. of cornstarch. The second exception being that it was a bit on the tart side. Because I don't want the pies to be too tart, I'm substituting the lemon zest and juice it calls for with orange zest and juice.

Strawberry Rhubarb Pie


2 1/2 c. red rhubarb, fresh, chopped (about 1/2 inch thick and 1 inch long)
2 1/2 c. strawberries, fresh, chopped (larger chuncks than rhubarb)
1 1/2 c. sugar
2 tbsp. tapioca OR 6 tbsp. cornstarch
1 tbsp. flour
1/2 tsp. lemon zest OR orange zest
1/2 tsp. lemon juice OR orange juice
1/2 tsp. ground cinnamon
1 tsp. vanilla extract OR 1 vanilla bean, split and scraped*
3 tbsp. butter, cubed small
1 egg white, beaten with 1 tsp. water

1. Prepare pie crust. Place one crust in pie plate and put in refrigerator until ready to add pie filling. Keep second pie crust in fridge until ready to cover pie filling.
2. Mix rhubarb, strawberries, tapioca/cornstarch, sugar, flour, zest, juice, cinnamon and vanilla. Mix well in a large bowl and pour into chilled crust.
3. Dot the top of the pie filling with butter. Brush edges of pie crust with egg white wash.
4. Roll out second pie crust and place over pie filling. Crimp edges to seal.
5. Bursh with egg wash and garnish with sugar.
5. Collar pie with foil of metal pie collar and bake at 425 degrees for 15 minutes. Decrease temperature to 375 degrees and bake an additional 45-50 minutes, or until the filling starts to bubble. Let cool before serving.

8 servings

*Vanilla beans tend to be stronger in flavor and I prefer to use it rather than vanilla extract, but that is my preference.
**In my baking, if I don't have vanilla bean to use I like to use French vanilla extract-it has a bit of a sweeter taste and just gives it a little something extra. A little something special. Of course, it is my preference.

Strawberry Rhubarb Pie Filling


Strawberry Rhubarb Pie Filling Dotted with Butter