Grandma's Strawberry-Rhubarb Pie
Recipe courtesy Valarie Enters, Sanford, Florida
Show: Food Network Challenge
Episode: Great American Pie Cook-Off
Rate This RecipeRead users' reviews (131)
- Recipe categories: Strawberry, Fruit, Rhubarb,
- recipe
- ratings & reviews(131)
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Average Rating:
Total Reviews: 131
Showing 61-70 of 131
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By teresebf_9064185
Boise, ID
on May 13, 2011
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I LOVE rhubarb and am always looking for new ways to use it. This is a pretty darn good pie, but as usual, after trying it, I tweeked it a little for our tastes. Instead of lemon, I used orange juice and zest. Rhubarb and oranges just seem to really like each other. I used my own "never fail" pie crust, but this one is similar. I also threw in a touch of fiori di sicilia (from KAF and sent the flavor up a whole extra notch. The tapioca and flour are a great combo that I may try in other extra juicy pies. This is definitely worth making!! Thanks!!
By bubby57
wi
on May 13, 2011
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I have made this pie for my husband many times, usually lasts about 2 days. Great recipe, just substituted with half brown sugar and a teeny bit of mace and apple pie spices. Love it!
By niqueh12_11330072
Tillamook, OR
on May 11, 2011
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This was by far the best strawberry rhubarb pie I've ever made/had. The flavors were perfect together. I did omit the top pie crust and make my own crumb topping but the filling is a must try!
By jessicalstone
Denver, CO
on April 24, 2011
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Made this for Easter dinner today. It was the only leftovers I made sure I left with!
By LikestoBake427
on April 23, 2011
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My first pie ever and it was delicious cause of this recipe! Unfortunately, I substituted the instant tapioca for 6 tbs of cornstarch since I couldnt find it. Its nicely balanced with the tart and sweet so that its not too tart. My boyfriend loved it! Next time I will definitely make it with the tapioca...
By kjfantasia_343176
porterville, CA
on April 17, 2011
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That is the best strawberry rhubarb pie I've had in a long time!
By dmassuk_8937619
Cloverdale, CA
on April 17, 2011
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This recipe is so yummy, delicious & easy to make. I couldn't resist & ate 2 pieces. I sustituted cornstarch for tapioca. Everyone enjoyed this treat. YUM!!!!!!!!!
By canner36
on March 30, 2011
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Valarie, can this wonderful filling be home canned?
By Valarienters
Altamonte Sprin...
on March 28, 2011
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I'm giving five stars to all the great reviewers out there. You guys are awesome and it is very gratifying to know that I've inspired some of you to make pie! Thanks for all your great comments and advice!
By bram44
Plano, TX
on February 12, 2011
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Love this pie! After reading all reviews, I reduced the sugar to a little over 1 cup. I also used the 2 tbsp of minute tapioca plus 2 large tbsp of cornstarch to help the filling thicken . . . worked perfectly. One reviewer mentioned using "tapioca pudding" which is NOT "minute tapioca", which you can find on the baking aisle of any grocery store. I found 3 tbsp of butter to be too much and used about 1 tbsp instead. The large granule sugar is a sugar usually found in the cake decorating section. I used "Demerara sugar" which I found at Sur la Table . . . works great. I definitely recommend letting this pie "set-up" for a few hours after baking . . . overnight is even better. Excellent flavor. The key is using fresh rhubarb stalks and fresh, RIPE strawberries. Even in a Pillsbury roll-out crust, this pie is a winner.