Grandma's Strawberry-Rhubarb Pie

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I made this yesterday! I read the reviews and used the cornstarch and add just the lemon juice. It is wonderful!!!!! Now if I can just get pie crust right!

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I have made rhubarb pies many times and thought I would try this, the pie does NOT need lemon or lemon zest, Rhubard is sour enough and it for sure needs more tapioca or flour added to make it less runny. Also trust me on this, don't use crisco for your pie crusts, use mostly butter and some real old fasioned Lard added, for a piece of great pie once in a while you will thank me, Also freeze the butter and lard before incorporating it.

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I just made this and it turned out wonderful. I did tweak the recipe due to the fact that there were a lot of complaints about the filling being to runny. Dont use the tapioca- instead use 6 tablespoons corn starch. I cut into the pie after only 2 hours of cooling and it wasnt runny at all.

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just made this pie-I also doulbed the recipe for the filling and had a bit left over that I made into jam on the stovetop. I simmered the extra for maybe 10 minutes, stirring frequently and mashed it a bit too. It is amazing!! can't wait to try the pie!
BTW-the large granule sugar, I think means large crystal sugar to sprinkle on the top. I just used raw sugar from a little pack for coffee b/c that's all I had. Looks pretty too.

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how much is a "large granule of sugar." i was surprised i wasn't the only one scratching my head at that as a measurement. help!

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I listened to the advice given and used corn starch instead of tapioca. I also tripled the amount the recipe called for and it turned out great! (first time I made it, I did what the recipe called for and it was way too liquidy. This is honestly the best strawberry rhubarb pie I've ever had. I have a friend how hates strawberry rhubarb pie but couldn't get enough of this. I've never seen a pie eaten so quickly!

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I've never had rhubarb before, but I thought this pie was great on flavor. It was indeed very soupy like some of the other comments mentioned, so I think if I made it again, I'd use more cornstarch next time.

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I have tried many different recipes for this pie, and this is by far the best. I tweaked it a little to suit my taste,used a combination of white and raw sugar, grated some fresh nutmeg over the fruit before baking, added more tapioca, a tbsp of cornstarch as well as the A.P. flour - and the sauce was just thick enough. I buy rhubarb whenever it's in season and vacuum bag it after cutting 1/2 inch slices on the diagonal (always make sure it is completely dry before freezing it. This is one fruit that takes me right back to my childhood, my father had a rhubarb patch at the bottom of his veggie garden and instead of candy as a treat, we used to wash stems and dip them into a small bag of suga and eat it raw....mmmm, mmmmm, mmmmm !!!!!!
The crust on this pie is tender and crisp and the whole pie is a real winner. My husband loved it and asked for a second piece (most unusual for him. Thank you Ms Enters for a wonderful dessert, it is most definately a keeper.

Kayceecar,
Fleming Island,. Fl

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This was an amazing pie. I added 2 tablespoons of cornstarch due to some of the comments about the pie being runny. Outstanding. The family loved it to the extent that we'll never buy a store bought strawberry rhubarb pie again. Enjoy

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I followed the recipe. Added a little extra tapioca and the pinch of corn starch (as suggested. It still seemed a little runny, but it hadn't cool all the way before I had to just taste. I could not wait any longer. It might thicken up more as it cools. I think I will try more variations, once my confidence is up. This was my first pie. The recipe was not clear about the width to cut the rhubarb or the strawberry. I guess you don't have to be so specific, but for a rookie I needed a little more direction. Either way, I have to say, it's delish and I can't wait to serve it to others.