LADY ROSE'S FRESH STRAWBERRY RHUBARB PIE
With Rhubarb being in season this time of year,& on sale, I knew I wanted to make a fresh Strawberry Rhubarb Pie. I must admit,as much as I love it, I had never made one from scratch before, until yesterday. I had made one with a jarred filling, but never from scratch. So with about 10 cookbooks in hand I looked at many...
Provided by Rose Mary Mogan
Categories Fruit Desserts
Time 1h35m
Number Of Ingredients 13
Steps:
- 1. PREHEAT OVEN TO 400 DEGREES F. This is the deep dish pie plate that I used.
- 2. You will need about 1 1/4 pounds of fresh rhubarb.
- 3. Trim and cut rhubarb into 1/2 inch pieces, should yield about 3 cups.
- 4. Pour cut Rhubarb into medium size bowl,and cover with boiling water, and let sit for about 15 to 20 minutes, then drain.
- 5. Wash hull and quarter 1 quart of fresh strawberries, then pour into a large bowl.Add drained rhubarb after the 15 to 20 minutes has elapsed.
- 6. In a smaller bowl add the flour, sugar, nutmeg, eggs, vanilla bean paste OR VANILLA EXTRACT, & lemon juice.
- 7. Beat till completely blended.
- 8. Then pour mixture over the berries/rhubarb mixture, & carefully mix sugar mixture together with fruit. Then pour into prepared pie shell. Dot top with butter and then,
- 9. Add top crust, and crimp edges of both top and bottom crust together. Brush top of crust with heavy whipping cream or egg wash, then sprinkle top with the decorators sugar or regular sugar, which ever you are using. Make 5-6 slashes in top of crust with sharp knife to allow steam to escape as it cooks.
- 10. Place pie on cookie sheet, and bake in preheated 400 degrees F. oven and bake for 15 minutes, THEN REDUCE HEAT TO 350 DEGREES F. AND CONTINUE TO BAKE FOR AN ADDITIONAL 45 TO 50 MINUTES OR UNTIL GOLDEN BROWN HOT AND BUBBLY.
- 11. Remove from oven and allow to cool then serve plain, or with whipped topping or your favorite ice cream.
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Amaya Sowells
[email protected]I give this recipe a big thumbs down.
darren erasmus
[email protected]This was the worst pie I've ever eaten.
Samantha Sellers
[email protected]I would not recommend this recipe.
Victoria Farnham
[email protected]This pie was a disaster. The crust was burnt and the filling was watery.
Hrishi Roy
[email protected]I followed the recipe exactly, but my pie didn't turn out as good as I expected. The crust was too dry and the filling was too runny.
Monalisa Thandolwenkosi
[email protected]The crust was a bit too thick for my liking, but the filling was very good.
Chidinma Roseline
[email protected]The pie was a bit too sweet for my taste, but otherwise it was very good.
Kimira Crear
[email protected]This pie was delicious! I loved the combination of strawberries and rhubarb.
Faith Porter
[email protected]This is the best strawberry rhubarb pie I've ever had. The crust is perfect, and the filling is just the right amount of tart and sweet.
Maddy Squires
[email protected]I made this pie for my family, and they all loved it. The crust was crispy and flaky, and the filling was sweet and tart.
BLESSING DAUDA
[email protected]This pie is so easy to make, and it tastes like it came from a bakery. I love the fresh strawberry and rhubarb filling.
Jeremiah Rivera
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The combination of strawberries and rhubarb is just perfect, and the recipe is easy to follow.
Sulaman Ali
[email protected]This strawberry rhubarb pie was a hit! The crust was flaky and buttery, and the filling was perfectly tart and sweet. I added a scoop of vanilla ice cream on top, and it was the perfect summer dessert.