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Rhubarb Strawberry Pie

Name: Rhubarb Strawberry Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings.
Ingredients: 3/4 cup sugar; 1/4 cup quick-cooking tapioca; 3 cups sliced fresh or frozen rhubarb (1/4-inch pieces); 3 cups sliced fresh or frozen strawberries, thawed; 1/3 cup orange juice; 4-1/2 teaspoons orange marmalade, optional; 1/4 teaspoon grated orange zest; Dough for double-crust pie

14 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 15 min. + standing Bake: 40 min. + cooling

Makes

8 servings

This strawberry rhubarb pie with frozen fruit recipe has become a favorite with us. My husband never liked rhubarb until he tasted this pie...now he asks me to make it often! — Sandy Brown, Lake Worth, Florida

Rhubarb Strawberry Pie Recipe photo by Taste of Home

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Ingredients

3/4 cup sugar
1/4 cup quick-cooking tapioca
3 cups sliced fresh or frozen rhubarb (1/4-inch pieces)
3 cups sliced fresh or frozen strawberries, thawed
1/3 cup orange juice
4-1/2 teaspoons orange marmalade, optional
1/4 teaspoon grated orange zest
Dough for double-crust pie

Directions

Preheat oven to 400°. In a large bowl, combine sugar and tapioca. Add fruit; toss to coat. Gently stir in the juice, marmalade if desired, and orange zest. Let stand for 15 minutes.
On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate. Add filling.
Roll remaining dough to a 1/8-in.-thick circle; cut into 1/4-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil.
Bake until filling is bubbly and rhubarb is tender, 40-50 minutes. Remove foil. Cool on a wire rack. Store in the refrigerator.

Rhubarb

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Dough for double-crust pie

Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 470 calories, 23g fat (14g saturated fat), 60mg cholesterol, 312mg sodium, 62g carbohydrate (24g sugars, 3g fiber), 5g protein.