This was a very delicious pie! I had to make a substitution to accommodate a person who is allergic to strawberries. Instead I used frozen raspberries and was very pleased with that result! Boysenberries would also work nicely with this lovely recipe! I have a funny story to add to this: I had just finished placing the lattice top and fluted the edges of the crust then pondered if I should brush the top with an egg wash. Suddenly it occurred to me that I had forgotten to add the eggs to the fruit mixture! I literally hollered in frustration as I realized the eggs were absolutely necessary and considered the mess of pulling everything apart in order to mix them in! I mentally cast about for a remedy and then remembered my marinade injector syringe! I quickly beat the eggs and then sucked them into the injector! I injected them between the lattice-work and saw the yellow stuff squishing back up...Fortunately it all worked out fine! The pie looked beautiful and no one was the wiser! The moral to the story is: Even when faced with a potential culinary disaster there may be a simple solution right at hand!
This was my first attempt at a lattice top pie as well as my first attempt at a strawberry rhubarb pie. The flavors were wonderful but I did run into a few problems. 1) The crust cooks quickly and should have been completely covered with aluminum to prevent it from over cooking. I took the pie out early to prevent burning but then not all of the rhubarb was thoroughly cooked. 2) This is a very runny filling. I will probably add tapioca flour and reduce the number of eggs to 2. Also I think it would be worth letting the fruit sit in the sugar in the fridge overnight and then straining out the excess juice. I will also be adding more fruit as I like my pies bulging with fruity goodness! Thanks for the great inspiration though. The crystalized ginger really makes this pie!!
Wonderful, wonderful pie! I love rhubarb (and who doesn't love strawberries?) but have never liked rhubarb/strawberry pie because it always seemed to be made with jello. So my rhubarb pie is a custard-based pie. I was excited to find this recipe and half expecting to be disappointed because I WAS so excited to find it, but this did not disappoint in the smallest way. This is now one of my favorites. Buffalochef, I have never met you but you are my friend. Thank you so much for sharing something wonderful with me. I will look for other recipes you have posted. Later, GF! Judith
This is my first time to rate a recipe and this one definitely deserves 5 stars all the way! The ginger really adds great flavor so don't skip it I will definitely make this again and again! The only advice is to make sure you put the baking sheet underneath while the pie is baking I put tin foil over a sheet and drippings still overflowed into the bottom of my oven... The pie was so good that the mess was worth it!
This is a beautiful pie - the flavours work really well together. I followed the recipe exactly as written and it turned out perfect. One of my guests a friend for over 40 years said this is the best pie you ever made.
Awesome recipe! Ginger adds a great flavor and the pie turned out great. Normally I have trouble with rhubarb pies being runny but this one was perfect! My new go-to receipe for my favorite strawberry-rhubarb pie.
We thought this was just ok. It didn't have the tartness that we like from rhubarb pie. I did use frozen rhubarb and strawberries so that might be why. Or it could be from the spices egg and lots of sugar. I did a latice top I didn't cover it while baking and it didn't burn. For those that had burning issues it could be your oven is hot. Mine is about 25 degrees hotter than what the dial says. Or it could be the crust I used.
Everyone loved this pie. I recommend lightly beating the eggs before adding them to the mixture. And I'm not sure if it's because I'm in a low elevation or my oven temp is off but it took about 60 min to cook the pie when I turned the heat down to 350 degrees. I used "Alan's Pie Crust" recipe for the crust and added rolled oats to the topping just because. Serve it warm with vanilla bean ice cream on the side-delicious!! I needed a recipe that didn't have gelatin as an ingredient and this worked out perfectly!
I had never heard of a struesel topping being baked beneath a lattice crust. I tried it. Decent.... Now for me here was the kicker. I only allow myself 45 grams of carbohydrates per meal. I had a slice of this pie and had to give up 2 full meals as one slice contained almost 90 grams of carbs. Never again!
