Orange juice and rind add extra flavor to a springtime favorite pie. I came up with this version when I needed to take a dessert to a summer dinner party. I made 2 pies for 8 of us and was lucky to take one piece home. It is one of the best pies I have ever made.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Divide the pie pastry in half, roll out half to a round pie crust about 12 inches in diameter, and place the pie crust in the bottom of a 10-inch pie dish. Refrigerate the other half of the pie pastry until needed.

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  • Stir the 1 1/2 cups of sugar, the salt, orange peel, tapioca, and nutmeg together in a bowl until well blended. Gently stir in the rhubarb, strawberries, and orange juice, taking care not to crush the strawberries; pour into the prepared pie crust. Dot the filling with butter pieces. Roll the reserved pie pastry out to about a 12-inch circle and place the top crust over the fruit filling.

  • Fold the edges of the top and bottom crust together to seal the two crusts together. Form a rounded indentation in the edge of the pie crust by placing your left index finger against the outer edge of the crust, and pinching the crust against it with the index finger and thumb of your right hand. Move around the edge of the pie, pinching the crust edge against your left index finger to make a fluted crust. Brush milk over the top crust of the pie and sprinkle with 1 tablespoon of sugar. Cut several vent holes in the top crust.

  • Bake in the preheated oven until the filling is thickened and bubbling and the crust has browned, 40 to 50 minutes. Check after 30 minutes of baking time; if the crust edges are browning too quickly, cover them with strips of aluminum foil. Cool the pie before serving.

Cook's Note

Excellent made with 1 tablespoon orange rind added to the pastry before mixing.

Nutrition Facts

449.8 calories; 3.8 g protein; 70.1 g carbohydrates; 7.8 mg cholesterol; 330.8 mg sodium. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/17/2010
This pie is FANTASTIC! The orange is a wonderful addition...just adds a hint of additional flavor. I followed the recipe except I used a 350 degree oven and cooked the pie for 70 minutes. The crust edges never burned. I will definitely make this again...I think next time for something different I will use my kutchen topping instead of a double crust...which is 1/4 cup melted butter...1 cup sugar and 1/2 cup flour mixed together and sprinkled on top. Definitely FIVE STARS! Read More
(31)
28 Ratings
  • 5 star values: 21
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/17/2010
This pie is FANTASTIC! The orange is a wonderful addition...just adds a hint of additional flavor. I followed the recipe except I used a 350 degree oven and cooked the pie for 70 minutes. The crust edges never burned. I will definitely make this again...I think next time for something different I will use my kutchen topping instead of a double crust...which is 1/4 cup melted butter...1 cup sugar and 1/2 cup flour mixed together and sprinkled on top. Definitely FIVE STARS! Read More
(31)
Rating: 5 stars
04/29/2010
Sounded so good; I had to try this pie. I used frozen strawberries instead and made 1 pie. My wife was amazed that I could do this.:) Made me happy and we loved it. Read More
(20)
Rating: 5 stars
05/17/2010
I followed the recipe exactly the way it is and it turned out great! This was my first time making a strawberry Rhubarb pie and I'm sure I will be making this again. Read More
(14)
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Rating: 4 stars
06/01/2010
This pie turned out super yummy! I was slightly disappointed with how runny it was but that could have been my fault since I added more strawberries to make my pie a bit fuller. The orange was a definite plus and adding more rind made it even better! Read More
(10)
Rating: 5 stars
05/23/2011
This pie was fantastic. I was sceptical about what exactly the orange would add to this pie but it was very very good and an interesting twist on a classic. I had regular tapioca as opposed to instant so I soaked it for 30 minutes in water then drained it before adding it to the filling. Worked great-pie was nicely setup. Read More
(8)
Rating: 4 stars
07/27/2011
I thought this was a 4 my husband thought it was a 5 (because strawberry rhubarb pie is one of his top two favorites). I used frozen rhubarb from a neighbors garden thawed and drained. My pie was not runny at all. Next time I'd like to try an even amount of strawberries and rhubarb. I found myself picking through the rhubarb searching for strawberries. Will probably try again with this change. Read More
(7)
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Rating: 5 stars
07/03/2011
Decided to try this recipe because I am attending a 4th of July BBQ. Followed recipe exactly and it turned out awesome. I made two pies one for after dinner tonight and one for tomorrow. Thank you will use recipe again! Read More
(7)
Rating: 5 stars
05/25/2011
This worked out really well. I didn't exactly have all the ingredients and subbed 1/4 cup tapioca starch for tapioca added 1/4 frozen concentrate OJ for fresh stuff and 1/4 cup candied orange peel for grated peel. Turned out wonderfully. I baked it in "Mom's Pie Crust Recipe" at 350 degrees for 60 minutes. Read More
(6)
Rating: 5 stars
06/08/2011
My first time making a strawberry/rhubarb pie - it tasted just like my grandma's did! I did find it a bit runny... maybe it needs a little more tapioca? I also used Mom's Pie Crust as another reviewer recommended... This is now my favorite pie crust recipe! Read More
(6)