Utah State Fair Grand Prize Winner - Strawberry Rhubarb Pie
"The title says it all...we make this every time our rhubarb is ready to be picked...many times each summer and it's gone before it's even cooled!"
- Ready In:
- 1hr 50mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 4 cups rhubarb, cut into 1 inch pieces
- 2 cups strawberries, washed and cut up
- 5 tablespoons dry tapioca
- 3 cups sugar
- 1 teaspoon nutmeg
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground cloves
- 1 teaspoon lemon juice
- 5 teaspoons butter
- 1 pie crust (I use Pillsbury ready-made)
directions
- Combine rhubarb, strawberries, sugar, and tapioca in large bowl.
- Let mixture sit for 20 minutes at room temperature to dissolve sugar and tapioca.
- Stir every few minutes.
- Meanwhile, preheat oven to 450 and put pie crust in pie tin.
- After sitting time, add nutmeg, salt, cinnamon, cloves, and lemon juice to mixture.
- Stir well and put into crust, draining excess liquid.
- Dot top of mixture with pats of butter then place crust on top and seal edges.
- Place a cookie sheet under pie to catch drips.
- Bake at 450 for 30 minutes, then 425 for another 30 minutes, then 350 for 15 minutes or until done.
- You might have to cover edges of crust with foil or a pie guard to prevent crust from burning- Will thicken as it cools.
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Reviews
-
We loved this pie. The only complaint I had is that is was kind of weepy. The flavor was great though. Have made it three times. I think that next time I will increase the tapioca to 6 tablespoons and see if it helped. My son-in-law said it was the best he has ever had. Thanks for sharing. -
Yummy!!! I cooked the filling in the microwave and then added it to the crust and adjusted the baking time. Worked great!! -
We loved the taste, however I had to adjust the cooking times as my crust came out too well done. -
This pie was very sweet with 3 cups of sugar. I made it a second time and only put in 1 cup of sugar. That was enough to add some sweetness but keep some of the tartness. I also increased the tapioca to 6 Tablespoons so it would be a bit firmer set. -
One of the best pies I've ever tasted! It got rave reviews from dinner guests, too. 3 cups of sugar sounded like an awful lot, but I followed the recipe exactly and the pie turned out sweet-tart and was just right served a la mode. The cloves and nutmeg really go well with this fruit combo, better than just cinnamon as most recipes call for. With 6 cups of fruit, I decided to use my deep dish pie pan and increased the pie dough recipe by 20%. Good thing I put a pizza pan under it, as it did bubble over a bit near the end of the baking time. Try it with Oil-Based Pie Crust #463127 (adjust yield to 1.2 pie crusts for deep dish).
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RECIPE SUBMITTED BY
Lorri in Wyoming
Near Jackson Hole, WY
I moved from Wyoming to Utah three years ago after my divorce...now I am a single woman that's 40 (YIKES!) and loving my new life! Cooking in my spare time is an all time joy as is reading, watching good movies, occasionally shopping and going out to eat.
