STRAWBERRY RHUBARB PIE USING FROZEN FRUIT RECIPES

RHUBARB STRAWBERRY PIE RECIPE: HOW TO MAKE IT

Rhubarb Strawberry Pie Recipe: How to Make It image

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

Provided by Taste of Home

Categories Desserts

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 8 servings.

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 470 calories, FatContent 23g fat (14g saturated fat), CholesterolContent 60mg cholesterol, SodiumContent 312mg sodium, CarbohydrateContent 62g carbohydrate (24g sugars, FiberContent 3g fiber), ProteinContent 5g protein.

ZENDEA'S STRAWBERRY RHUBARB PIE RECIPE | ALLRECIPES

Zendea's Strawberry Rhubarb Pie Recipe | Allrecipes image

A favorite from my childhood. I love this recipe! Very tasty, easy, and it turns out great every time.

Provided by Asessoms

Categories Desserts Pies Fruit Pies Strawberry Pie Recipes

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 1 8-inch pie

Number Of Ingredients 8

Ingredients

1 cup white sugar
1?½ cups sliced fresh or frozen rhubarb, thawed
½ cup butter
½ cup frozen sliced sweetened strawberries, thawed
2 eggs
1 (15 ounce) package pastry for a 9 inch double crust pie
1 tablespoon milk
3 tablespoons white sugar

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Place 1 cup of sugar into a saucepan, and mix in the rhubarb; add butter, and bring to a boil over medium-high heat. Cook, stirring often, until the rhubarb is tender, about 10 minutes. Stir in the strawberries, and set aside. Let cool to lukewarm. Beat the eggs in a bowl until frothy, and mix into the rhubarb mixture.
Unroll the pie crusts, and line an 8-inch pie dish with a crust; pour the filling into the bottom crust. Place the second crust on top of the pie, and press the edges together. Crimp edge with a fork to seal. Cut 4 1-inch slits in the top of the crust with a sharp knife. Pour milk into a small bowl, and brush top crust with milk; sprinkle pie with 3 more tablespoons of sugar.
Bake the pie in the preheated oven until the crust is golden and the filling is set, 45 minutes to 1 hour. Allow pie to cool before cutting. Refrigerate leftovers.

Nutrition Facts : Calories 669 calories, CarbohydrateContent 76.3 g, CholesterolContent 102.9 mg, FatContent 38.7 g, FiberContent 3.3 g, ProteinContent 6.7 g, SaturatedFatContent 15.7 g, SodiumContent 472.6 mg, SugarContent 45.3 g

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