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Strawberry Rhubarb Pie

The combination of the almond pie crust with the strawberry rhubarb pie filling is just perfection. No need to be wary of rhubarb, it’s superb in this dessert!

Strawberry Rhubarb Pie

Rhubarb is one of those fruits (or is it a vegetable?) that people either seem to love or to hate, but it is ubiquitous in old cookbooks because it was the first fruit to arrive in the Spring. My Dad is definitely in the “Love Rhubarb” Camp. He didn’t tell many stories about his childhood, but he did mention nostalgically (several times) that his Mom used to grow rhubarb in her garden and she made the best rhubarb pies. Even with his glowing recommendation, I felt the need to ease into my rhubarb culinary experience with a Strawberry Rhubarb Pie. No easing necessary – it was darn good!

In my American heritage cookbooks rhubarb is primarily used in pies (i.e. strawberry rhubarb pie)– probably because it needs copious amounts of sugar to be edible! It was so common as a pie filling that the first cookbooks refer to rhubarb as “pie plant”. Fun fact just for you.

Strawberry Rhubarb Pie with an Almond Crust

This Strawberry Rhubarb Pie recipe comes from The Settlement Cookbook, but the Almond Crust is from the American Woman’s Cookbook. The combination of the almond pie crust with the strawberry rhubarb pie filling is just perfection. I should not have been wary of rhubarb.

Strawberries and rhubarb both release a lot of juice when they are cooked, so this pie is definitely runny even when cooled. My Dad assured me that his Mom’s rhubarb pies were also runny and that “it’s good runny”. I am much relieved!

Strawberry Rhubarb Pie
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Strawberry Rhubarb Pie

Strawberry Rhubarb Pie


  • Author: Settlement Cookbook, American Woman’s Cookbook, & Lindsey
  • Yield: 1 9-inch Pie 1x

Description

The combination of the almond pie crust with the strawberry rhubarb pie filling is just perfection. No need to be wary of rhubarb, it’s superb in this dessert!


Ingredients

Scale
  • 1 ½ cups rhubarb, pealed and chopped into ¼ inch pieces
  • 1 ½ cups strawberries, hulled and chopped
  • 2 tablespoons cornstarch
  • 1 ½ cups sugar (white granulated)
  • 1 egg, slightly beaten
  • Double almond pie crust or regular pie crust

Instructions

  1. Preheat oven to 425°. Line pie plate with pastry and place on a cookie sheet in the refrigerator. Peel rhubarb with a vegetable peeler (apparently this is only necessary if the rhubarb is still green, but I did it anyways) and chop both rhubarb and strawberries into ¼ inch pieces. Sprinkle mixture with cornstarch. Mix egg and sugar and then combine with rhubarb mixture. Turn into pie pastry. Do not mound up the filling like one does with apple pies. It will not cook down, just over. Thank goodness for the jelly roll pan under my pie pan! Cover with top pastry or with a lattice top, if desired.
  2. Bake in pre-heated oven for 30 minutes and then reduce to 325° until the filling is bubbly. Cover the entire crust after 15 minutes with aluminum foil to prevent over-browning (or burning, gasp!).

Notes

Recipe from The Settlement Cookbook 1947 edition
If you want to make miniature pies (like I did) then halve the recipe!

 

Strawberry Rhubarb Pie with Almond Crust

On a side note: please ignore my novice lattice crust. It was my first attempt and the almond pastry is definitely more crumbly than it’s standard pie pastry cousin. Don’t judge.

Strawberry Rhubarb Pie with Almond Crust