How to Make Strawberry Rhubarb Pie III - A Step-by-Step Guide

Summertime calls for fresh and fruity desserts, and what better way to celebrate the season than with a homemade Strawberry Rhubarb Pie? This classic dish combines the sweetness of fresh strawberries with the tangy bite of rhubarb, all tucked beneath a flaky, golden crust. While there are many variations of this beloved dessert, this recipe for Strawberry Rhubarb Pie III is sure to become a new favorite in your household.

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Ingredients

  • 1 recipe pastry for a 9 inch double crust pie
  • 1 teaspoon orange zest
  • 4 cups diced rhubarb
  • 3 cups sliced fresh strawberries
  • 1 ½ cups white sugar (Optional)
  • 6 tablespoons quick-cooking tapioca
  • 1 tablespoon milk
  • 1 tablespoon white sugar for decoration (Optional)
  • 1 cup all-purpose flour (Optional)
  • 1 cup white sugar (Optional)
  • 1 teaspoon salt (Optional)
  • ½ cup butter (Optional)

Information

  • Servings: 8
  • Yield: 1 to 9 - inch pie

  • Preheat oven to 400 degrees F (205 degrees C). Line a pie pan with bottom crust.
  • Mix together rhubarb, strawberries, orange zest, 1 1/2 cups sugar, and tapioca. Spoon into crust. Roll out second crust, and place over the filling. Seal the edges. Brush with milk, and sprinkle extra sugar on top.
  • Bake at 400 degrees F (205 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 35 minutes.
  • For a crumb topping, omit top pie crust. Combine flour, 1 cup sugar, and salt. Cut in butter or margarine until mixture is crumbly. Spoon over filling, and bake as directed above.
  • Nutrition

    689 cal.

    • Total Fat: 27g
    • Saturated Fat: 11g
    • Cholesterol: 31mg
    • Sodium: 611mg
    • Total Carbohydrate: 109g
    • Dietary Fiber: 4g
    • Total Sugars: 68g
    • Protein: 6g
    • Vitamin C: 42mg
    • Calcium: 77mg
    • Iron: 2mg
    • Potassium: 326mg