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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

N)Grandma’s Strawberry-Rhubarb Pie Recipe

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This recipe for N)Grandma’s Strawberry-Rhubarb Pie is from Marge's Marvelous Meals, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
Use your favorite 2 crust pie recipe

Filling:
2&1/2 cups fresh chopped rhubarb (medium size pieces)
2&1/2 cups de-stemmed, washed and cut strawberries (large pieces)
1&1/2 cups sugar. I use less sugar.
2 T minute tapioca or 1T corn starch
1 T flour
1/2 tsp lemon zest
1/2 tsp lemon juice
1/2 tsp cinnamon
1 tsp vanilla
3 T butter, cut in small pieces
1 egg white, beaten with 1 tsp water
Large granulated sugar
Directions:
Directions:
Chill pie crust. Take out one crust, roll out and put in pie pan. Chill for 20 minutes.
Mix rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash cinnamon and vanilla. Mix well in a large bowl and pour into chilled crust. Dot the top of filling with the butter. Brush edges of pie crust with egg wash. Roll out the second crust and place over filling. Crimp to seal edges. Brush with egg wash and garnish with the sugar. Cover with foil and bake at 425º oven for 15 minutes. Decrease temperature to 375º and bake for additional 45-50 minutes or til the filling starts to bubble.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Vyvien and I have an on going disagreement about how to have baked bottom crust. I do not like unbaked pie crust. So, I have two different ways to help with that problem.
1: Put parchment paper on top of bottom crust, fill with dried beans or rice. Bake at 425º for 15 minutes. Remove parchment paper and beans or rice and continue baking as recipe states.
2: Brush bottom of crust with beaten egg. This helps keep the juice of the fruit from soaking into the crust.
Vyvien just wants to bake as directed.
We made this pie for Debra’s birthday. We tagged team. She made the crust and I made the filling. Vyvien made the top crust in a criss cross pattern. The pie was picture perfect. Go Vyvien!!

 

 

 

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