Strawberry-Rhubarb Pie Recipe
Fresh Strawberry-Rhubarb Pie is a sweet treat in the summertime.
Ingredients
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- 1 ½ cups fresh strawberries, sliced
- 4 cups rhubarb, sliced
- 1 ½ cups sugar
- ½ cup flour
- 1 egg, well beaten
- 2 nine-inch pie crusts
Instructions
- Preheat oven to 425 degrees.
- Mix together first five ingredients in a large bowl.
- Place pie crust in a 9-inch glass pie plate. (Metal pie tins react with the fruit.) Sprinkle lightly with sugar. (This keeps the bottom crust from getting soggy.)
- Add strawberrry-rhubarb mixture. Cover with vented top pie crust. Flute the edges to seal and cut off the excess pie crust.
- Bake at 425 degrees for 20 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes. Pie crust should be light golden brown. Serve warm with vanilla ice cream if desired. Makes 8 servings.
Baked and submitted by Renee Ciancio, New Bern
Tested and approved by Michael Ciancio, New Bern
North Carolina Field and Family magazine highlights farms and foods, events and attractions, and interesting people and places throughout the state.
Pat
June 5, 2014 at 10:38 am
I have the Strawberry Rhubarb Pie recipe that you published by Renee Ciancio, New Bern. Can I use frozen rhubarb? Can I make the pie then freeze it or should I make it, not cook it but freeze it then cook it when I want to use it?
Jessy
June 5, 2014 at 10:39 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!
Jessy Yancey
editor, ncfieldfamily.org