• Prep Time: 10-15 min
  • Cooking Time: 50 min
  • Serves: 8

Grandma's Strawberry-Rhubarb Pie

  • Recipe Submitted by on

Category: Pies, Desserts, Quick & Easy

 Ingredients List

  • Unbaked pastry for double crust 9 inch pie
  • 1 1/2 pounds (about 3 1/2 cups) fresh red rhubarb, cut in 1/2-inch thick slices
  • 1 pound (about 3 1/2 cups) de-stemmed, washed and cut strawberries (in larger pieces)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 tablespoon lemon juice
  • 1/3 cup quick-cooking tapioca
  • 1 teaspoon of grated orange peel
  • 1/4 teaspoon salt
  • 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)


1. Preheat oven to 400 degrees.

2. Stir together rhubarb, strawberries, sugars, lemon, orange peel, salt and tapioca in a large bowl. Let sit for 10 minutes.

3. Meanwhile, prepare and roll out pastry. Line a 9 inch pie plate with half of the pastry. Trim pastry to edge of pie plate, if necessary. Pour the fruit mixture into the pie plate and place pastry on top of the filling. Cut decorative slits in the top crust to allow steam to escape. Seal and flute the edges.

4. Transfer pie to a baking sheet and brush egg yolk mixture over dough.

5. Bake for 20 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for an additional 30 minutes, until the pie is golden and the juices bubble visibly.

6. Transfer pie to wire rack and allow to fully cool for several hours.

7. Enjoy!

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