Best 3 Almond Strawberry Rhubarb Pie Recipes

Indulge in a delightful culinary journey with our Almond Strawberry Rhubarb Pie, a symphony of flavors that will tantalize your taste buds. This extraordinary pie features a flaky, buttery crust that encases a vibrant filling of tangy rhubarb, sweet strawberries, and nutty almonds, all enveloped in a luscious almond cream. Experience the perfect balance of tart and sweet in every bite, complemented by the rich, nutty flavor of almonds. This delectable treat is not only a feast for the senses but also a testament to the versatility of these remarkable ingredients. Our collection of recipes offers variations on this classic pie, including a gluten-free version for those with dietary restrictions. Additionally, explore our creative twists, such as the Strawberry Rhubarb Galette, where the filling takes center stage, wrapped in a flaky crust. Embark on a culinary adventure with our Almond Strawberry Rhubarb Pie and discover the endless possibilities of this timeless dessert.

Let's cook with our recipes!

RHUBARB AND STRAWBERRY PIE

Rhubarb and Strawberry Pie image

A delicious tart and sweet combination. Nothing tastes better with vanilla ice cream. Fresh or frozen rhubarb may be used.

Provided by Terri

Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes

Yield 8

Number Of Ingredients 8

Ingredients

1 cup white sugar
½ cup all-purpose flour
1 pound fresh rhubarb, chopped
2 pints fresh strawberries
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter
1 egg yolk
2 tablespoons white sugar

Steps:

Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

Nutrition Facts : Calories 437.3 calories, Carbohydrate 64.1 g, Cholesterol 33.2 mg, Fat 18.8 g, Fiber 4.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 258.5 mg, Sugar 33.2 g

FRESH STRAWBERRY ALMOND PIE

Fresh Strawberry Almond Pie image

The secret is in the crust! This pie is perfect when topped with whipped cream and walnuts.

Provided by Janice Papola

Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes

Yield 8

Number Of Ingredients 9

Ingredients

1 ½ cups crushed pecan shortbread cookies
¼ cup blanched slivered almonds
⅓ cup butter, melted
6 cups fresh strawberries, hulled
1 cup white sugar
3 tablespoons cornstarch
⅓ cup water
¼ teaspoon salt
½ teaspoon almond extract

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In small bowl, stir together all crust ingredients. Press on bottom and up sides of a 9-inch pie plate. Bake for 8 minutes. Cool completely.
Mash enough strawberries to equal 1 cup. In 2-quart saucepan, combine sugar and cornstarch. Stir in mashed berries and water. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil (8 to 15 minutes). Boil 1 minute; remove from heat.
Stir in salt and almond extract; cool 10 minutes. Fill baked crust with remaining fresh strawberries; pour cooked mixture over fresh berries. Refrigerate at least 3 hours. Garnish with whipped cream and walnuts if desired.

Nutrition Facts : Calories 333.2 calories, Carbohydrate 50 g, Cholesterol 24.3 mg, Fat 14.5 g, Fiber 3 g, Protein 2.8 g, SaturatedFat 6.2 g, Sodium 218.5 mg, Sugar 30.8 g

STRAWBERRY RHUBARB PIE WITH ALMOND STREUSEL

Strawberry Rhubarb Pie With Almond Streusel image

Combining all sorts of ideas, this makes my ideal pie. I can't believe I'm actually sharing the recipe--swore I never would. My husband begs me to make it, and every time I do for company, potlucks, etc.--there's never a scrap left. I'm sure it would make good leftovers. . . Try my All Butter Pie Crust (Pastry) recipe with this one--it holds up very well with the "wet" filling.

Provided by Battle in Seattle

Categories Pie

Time 1h20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 16

Ingredients

3 cups fresh strawberries, hulled and sliced thick
3 cups fresh rhubarb, sliced 1/4-inch thick (about 3/4 lb.)
3/4 cup granulated sugar
1 teaspoon orange zest
2 teaspoons lemon juice
1/4 teaspoon vanilla extract
1 dash allspice
4 tablespoons quick-cooking tapioca
2 tablespoons unsalted butter, cut into 1/4-inch dice
1 nine-inch pie crust, unbaked
1 cup flour
1/3 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon nutmeg
6 tablespoons unsalted butter, cold and cut into 1/2-inch dice
1/2 cup sliced almonds, toasted

Steps:

Preheat oven to 400 degrees F.
Form pie crust in 9-inch pan; refrigerate while preparing the rest of ingredients.
In a large mixing bowl, gently toss strawberries through tapioca, and let rest for five minutes. While resting, prepare streusel.
In a small food processor or with a pastry blender, mix flour, brown sugar, nutmeg and salt. Briefly pulse or blend butter into flour mixture to get pea-sized lumps of butter. Add almonds, and pulse/blend one or two more seconds to slightly break up almonds. Set aside.
Pour pie filling into pie crust; dot with 2 TBS. butter. Sprinkle streusel topping evenly on top of filling.
Place pie on baking sheet and bake at 400 for 25 minutes. Remove pie from oven, reduce temperature to 350 degrees, then wrap crust edge with foil to prevent over-browning. Bake 40-45 minutes more, or until streusel is golden brown and filling has begun to bubble through spots around the middle of pie.
Remove from oven and let cool at least two hours before serving.
(The pie does seem a little "low" when you first assemble, but it puffs/rises towards the end of baking. Don't try to compensate by adding more filling, or you'll have a mess!).

Nutrition Facts : Calories 474.3, Fat 22.3, SaturatedFat 9.4, Cholesterol 30.5, Sodium 239.6, Carbohydrate 66.1, Fiber 3.9, Sugar 37, Protein 5.1

Tips:

Prepare the Crust in Advance: To save time, make the almond pastry dough and chill it the day before baking. This will allow the flavors to develop and make the dough easier to handle.
Use Fresh Rhubarb and Strawberries: Fresh, ripe rhubarb and strawberries will give your pie the best flavor. If you can't find fresh rhubarb, you can use frozen rhubarb that has been thawed and drained.
Don't Overcook the Filling: The filling should be thick and bubbly, but not overcooked. Overcooking will make the rhubarb and strawberries mushy.
Let the Pie Cool Completely: Once the pie is baked, let it cool completely before slicing and serving. This will allow the filling to set and the flavors to develop.

Conclusion:

This almond strawberry rhubarb pie is a delicious and easy-to-make dessert that is perfect for any occasion. The almond pastry dough is flaky and flavorful, and the strawberry rhubarb filling is sweet and tart. This pie is sure to be a hit with everyone who tries it!