This was the first pie I ever baked, and I combined the recipe with suggestions from my mother and other pie recipes I researched to make it my own.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Additional Time: | 4 hrs |
| Total Time: | 5 hrs 10 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 3 cups strawberries, cut into 1/2-inch pieces
- 3 cups chopped rhubarb
- ½ cup brown sugar
- ½ cup white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 tablespoon cornstarch, or as needed
- ¼ cup all-purpose flour
- 1 tablespoon butter, diced
- 1 recipe pastry for a 9 inch double crust pie
- 1 tablespoon milk
- 1 tablespoon white sugar
Instructions
- Mix the strawberries, rhubarb, brown sugar, 1/2 cup of white sugar, cinnamon, allspice, cornstarch, and flour into a bowl; stir until the flour and cornstarch are smoothly combined. Let the filling stand for 30 minutes. If the filling is very juicy, add an additional tablespoon of cornstarch.
- Preheat oven to 400 degrees F (200 degrees C).
- Divide the pie pastry in half; roll out half into a circle on a floured work surface, and line a 9-inch pie dish with bottom crust. Roll the remaining half out into a 10-inch circle on a floured work surface, and set aside.
- Pour the filling into the crust-lined pie dish. Scatter diced butter over the top.
- Cut the remaining crust into 3/4-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Brush the crust with milk, and sprinkle with 1 tablespoon of sugar. Cover pie edges with aluminum foil strips.
- Bake pie in preheated oven for 15 minutes; lower temperature to 375 degrees F (190 degrees C), and bake until the filling is bubbling and the crust is golden brown, about 40 minutes. Remove aluminum foil about 15 minutes before end of baking. Turn off oven, and allow pie to rest for 15 minutes with the door open, and 15 more minutes with the door closed. Allow to cool completely on wire rack for several hours or overnight; filling will thicken as it sits.
Nutrition Facts
| Calories | 397 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 252 mg |
| Sugars | 31 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Great tasting and holds together pretty well! I only used 1/4 tsp of ground allspice (as recommended by several reviewers) and used 2 tablespoons of cornstarch. I also drained the pie mixture before putting it into the pie bottom. Everything came together pretty well with those changes.
Taste is ok. Not impressed that even after adding the extra corn starch, it was still “juicy” and ended up overflowing so bad that it stuck to the pan it was on. What a mess to try and clean up.
Very tasty but the cooking time was not enough because the rhubarb was crisp. I cooked it for 30 minutes more and it was wonderful
we didn’t care for the allspice and like white sugar in this pie better but thanks
I brushed the bottom crust with beaten egg white. I sauteed the rhubarb with some sugar, strained and let cool to reduce moisture. I used two tablespoons of corn starch. I used Turbinado sugar to coat the lattice after brushing with milk. I used all white sugar and a tablespoon of molasses because I didn’t have any brown sugar, and it tasted great. I did not use allspice. I let cool several hours before slicing and it all turned out fantastic.
Was quite easy I also did not put as much allspice as recipe called for. Husband loved it. Next time I might add extra strawberry next time because he said the rhubarb flavor was a little too strong.
I just added a dash of cinnamon instead of the full amount, and skipped the allspice. Next time I think I’ll use an egg wash on the crust (which I didn’t lattice, I just used some small cookie cutters to cut a few pieces out) because it didn’t brown like I wish, but I’m also at 7200′ altitude. I was concerned I wouldn’t like it as much as my great aunt’s who would make a rhubarb pie for me every year for my birthday, but this was fabulous – not too sweet at all (I don’t like super sweet pies). This recipe goes in the Keeper pile!
I listened to the words of those who went before me: First, I doubled the cornstarch and drained the whole bunch of fruit before putting it in the shell; I also painted the shell with egg wash first. Then, I sprinkled more cornstarch, flour and bits of butter on top, covered it and egg washed the top. Then I sprinkled coarse sugar on it and baked it as suggested. I let it cool on the shelf and stored it there as well to maintain the bonds that the cornstarch created. In the mix, I added nutmeg and allspice but just a tad and drizzled a little lime over it. My hubby loves SRPie, so I could have mixed mud in it and he’d have raved about it. But I liked it as well. So, there you have it.
Great recipe! I won a rhubarb pie contest with it. I think next time I’ll try adding a little coriander and see what happens.
I followed the recipe exactly except I reduced the amount of allspice. It turned out perfectly!
My husband loved this pie! I did omit the allspice, but followed everything else. One of the prettiest pies I have ever made! Thx for sharing!
Certain to make pie again. Egg white wash to bottom of pie dough kept from thickening of fruit to stay put.
I am going to try it i like a good recipe when i try it i will let you know i dont know what to put on it till i try it
I made this like written until I realized I didn’t have enough strawberries so added a bag of frozen raspberries to it and made it a 9X13 pan cause my pie plates were packed! I added the spices and as one reader had written on here was going to add rum but realized that was packed up for moving too ! So I added some Pineapple schnapps! Everybody thought it was amazing!!!
The BEST ever strawberry-rhubarb pie. I made it several years ago and then the recipe was lost during a divorce & several moves. Was so glad to find it on AR … this time around I switched it up & for the sugar on the crust I mixed white & brown sugar with some spices…yummy
Amazing. Was told by several people who ate it that it was THE BEST pie they had ever eaten. I followed the other reviews and cut the allspice down. The only other change was that I added some rum as I was mixing the fruit, about a couple tablespoons. (Before I looked up a recipe I remembered that when a friend had made it in the past her recipe had called for rum, so since I had already bought a whole bottle, I figured I might as well use it in the recipe!) Then, of course, simply had some extra liquid that I left in the bottom of the mixing bowl when I transferred everything into the pie pan, to keep the mixture from being too liquid.
I have been making strawberry rhubarb pies (my favorite) for many years. I have to say this is one of the best I have eaten. I omitted the allspice, I don’t really like the taste of it. The brown sugar and cinnamon really brought out a nice flavor. And the proportion of rhubarb to strawberry was just right.
this pioe was top notch can’t wait till next fall to make another one or two, great
I added 1 cup red Rasberry’s.
The allspice overpowers fruit flavour
This is a really good recipe. The only thing I did was cut the cinnamon and allspice down a bit. I felt that using 1 whole teaspoon of allspice overwhelmed the fruit flavors in this pie.