Strawberry Chiffon Pie: Features a light, fluffy strawberry cream filling and is served chilled. Get the Recipe >>
March 15, 2014 at 12:57 pm
March 15, 2014 at 10:18 pm
I can’t get the recipe to come up all I can see is the pictures
March 17, 2014 at 8:15 am
If you click on the photo or on the text below the photo, you should be taken to the recipe on that page. We added some additional text to make it a little easier to see where to click the links to the recipes. Sorry for any confusion!
June 4, 2014 at 4:23 pm
I have your stawberry Rhubarb pie recipe from Renee Ciancio. Can I freeze it after I cook it or before I cook it? Can I use frozen rhubarb?
June 5, 2014 at 11:06 am
I am not positive about this specific recipe, but in general, you can usually use frozen fruits in pies – you’ll just need to thaw (and drain) the rhubarb first, otherwise it will release too much liquid into the pie.
As far as freezing goes, I would think that making the pie, then freezing it would be best, but we haven’t tested that. This recipe was submitted by a reader before I was involved in the magazine, so I will pass along this question and see if we can find an answer for you. Hope this helps!
June 7, 2015 at 11:23 am
Hi Pat ~ I do not recommend freezing fruit pies either before or after. Yes, you can use frozen rhubarb! I buy rhubarb fresh, chop it and then vacuum seal it for use during the off season. **Hint: after letting the mixture of rhubarb and strawberries sit while making your pie crust drain some of the liquid that forms off before filling the crust. This will keep the pie crust from becoming a soggy mess. Also before filling any fruit pie I “dust” the bottom of the crust with a thin layer of sugar to keep the crust nice and flaky.
March 6, 2016 at 9:18 pm
Strawberries are so good dipped in sour cream then in brown sugar!!!!!
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