This was the first pie I ever made, and I put together the recipe from other pie recipes I found, and my own mother's input to make this recipe my own.

lf16
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Ingredients

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

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

397 calories; 16.8 g total fat; 4 mg cholesterol; 251 mg sodium. 59.3 g carbohydrates; 4.1 g protein; Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/26/2011
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. Read More
(19)

Most helpful critical review

Rating: 1 stars
06/18/2012
The allspice overpowers fruit flavour Read More
(4)
23 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
07/26/2011
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. Read More
(19)
Rating: 4 stars
07/26/2011
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. Read More
(19)
Rating: 5 stars
06/24/2011
This is the best strawberry rhubarb pie recipe I have ever used. It is absolutely delicious. Read More
(13)
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Rating: 1 stars
06/18/2012
The allspice overpowers fruit flavour Read More
(4)
Rating: 5 stars
04/26/2013
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. Read More
(2)
Rating: 5 stars
12/23/2013
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. Read More
(2)
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Rating: 5 stars
11/05/2012
I added 1 cup red Rasberry's. Read More
(1)
Rating: 5 stars
06/28/2015
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 Read More
(1)
Rating: 5 stars
06/24/2017
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. Read More
Rating: 5 stars
05/14/2018
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! Read More