Wednesday, July 12, 2017

Rhubarb and Strawberry Pie with Almonds


Hello! How's your summer going?

I posted this pie on Instagram a while back and had hoped to post the recipe here sooner but my computer has had some serious issues.  I swear there was a Gremlin living inside my computer!  It may have been caused by a nearby lighting strike but it kept shutting itself down and restarting ALL THE TIME.  After 3 trips to the computer doctor I finally have a totally rebuilt computer.  Would you believe it was a problem in the case?  Something about a ground loop if you have any idea what that means. I know I don't.  I could still get my personal emails and search the web on my tablet but I hate doing any kind of lengthy typing on it.  Too frustrating.

So, following the old adage of "Better Late than Never" I bring you Rhubarb-Strawberry Pie!  


My little rhubarb patch has been going strong since spring (probably due to all the cool, rainy days we've had) and I may be able to get a few more stalks before I need to give it a rest for the remainder of the summer so it comes back next spring in good health.  A good rule of thumb is that when the stalks start getting thin you should stop picking.  


I adapted this recipe from my ages-old Betty Crocker cookbook.  It's the very first cookbook I owned and was given to me by my late sister ♥  I added some strawberries and decided to sprinkle the top of the pie with sliced almonds and a little Swedish Pearl Sugar before baking - a delicious combination!  I love the added crunch the almonds give to the pie.

Sadly, rhubarb season and my peas may be ending but Clematis season in my garden is at its peak. Tomatoes and zucchini will be arriving soon, if it ever stops raining. Has anyone else been getting tons of rain this summer? We had almost 2" or rain last night into this morning!


Rhubarb-Strawberry Pie with Almonds


Printable Recipe
Makes one 9" pie (amounts for 8" pie in parentheses)

Rhubarb-Strawberry Filling

1-1/3 (1) cups sugar
1/3 (1/4) cup all-purpose flour
4 (3) cups diced fresh rhubarb
1 (1/2) cups diced fresh strawberries
1-1/2 (1) tablespoons butter

3 (2) tablespoons sliced almonds, for garnish
Swedish Pearl Sugar or regular baking sugar, for garnish

2 crust pastry (recipe follows) or you may use store-bought refrigerated pie crusts

Preheat oven to 425F

Place rhubarb in a large bowl. Mix sugar and flour together and add to rhubarb in bowl. Toss together with rhubarb.

Pour rhubarb mixture into a pastry-lined pie plate and dot with butter. Cover with top crust and make slits in dough. Flute crust edge with your fingers or score with a fork to seal. Sprinkle top with almonds and sugar.

Bake for 40-50 minutes until crust is nicely browned and juice begins to bubble through slits. Cover edge of pastry with strips of aluminum or use a silicone pie crust shield during the last 20 minutes to prevent burning.

Serve warm or at room temperature.

Pastry for a 9" Two Crust Pie (8" pie amounts in parentheses)

2 cups (1-1/2) cups all-purpose flour
1 teaspoon (3/4) teaspoon salt
2/3 (1/2) cups shortening (such as Crisco)
1/4 (3 tablespoons) cold water, more or less

Measure flour by dip and level method and place in large bowl. Add salt and blend. Cut in shortening with a pastry blender until the consistency is like small peas.

Sprinkle flour mixture with water, 1 tablespoon at a time, and mix with a fork until all flour is moistened. Bring dough together with your hands and press into a ball. Cut into two pieces and form into discs.

On a lightly floured surface roll out dough, one piece at a time, covering unrolled piece with plastic wrap until ready to roll out. Roll pastry about 1-inch larger than the pie plate's largest diameter, about 1/8-inch thick. Fold pastry in half and transfer to pie plate. Unfold and press into place. Fill and cover pie with second piece of rolled dough and follow directions above finishing and baking.

Adapted from "Rhubarb Pie' in my vintage Betty Crocker Cookbook.

40 comments:

  1. Fortunately, I have rhubarb in the freezer. It wasn't until we moved to this area, that I heard of mixing strawberries in with rhubarb for a pie. Happily, we now enjoy it in the spring especially. Computers are wonders until they are not!! Nice to hear that your problem is finally resolved.

    Best,
    Bonnie

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  2. Thank you, Bonnie! Fingers crossed the Gremlin is gone :)

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  3. Glad that you have your computer problem fixed, Susan. I miss your delicious recipes and beautiful garden flowers. The pie looks delicious! I haven't had any rhubarb pie this year...the season was too short.

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    1. I am so glad too, Angie! It was a struggle for more than two weeks to get it fixed. I'm sorry you weren't able to get any rhubarb this year :( Maybe next spring! Thank you, Angie. xo

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  4. nice your computer is Ok Susan and glad to see you again.Absolutely love your pie ♡♡♡

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    1. Thank you, Gloria! I loved it too but I love most rhubarb desserts :) xo

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  5. Your recipes are always so beautiful! Welcome back! We too have had issues to resolve since we moved our site to WordPress and we are not yet out of the loop...still working out the kinks. But we hope you are having a lovely summer! Xo
    Anna and liz

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    1. Thank you, Anna and Liz! If I ever am tempted to move to WordPress I'll contact you:)

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  6. There is nothing much more frustrating than computer troubles. Glad that yours are resolved.

    The pie look delicious. I have meant to harvest more rhubarb then give my patch a rest. I usually harvest again in late September if it looks hardy enough.

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    1. Thank you, Vee! Thanks for the tip on harvesting in September! I'll definitely take another look at mine then.

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  7. Glad your computer is fixed! The pie looks delicious and is making my mouth water :-) Happy Summer Susan!

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    1. Me too! It was very tasty :) Thank you, Deb, and the same to you!

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  8. I've never made a Rhubarb pie but have heard they're wonderful. Yours combined with strawberry sounds great and looks beautiful!

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    1. They are wonderful, Vicki, and I absolutely love them. Thank you!

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  9. Your pie looks delicious. Hope your computer issues are over. :)

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  10. I am going to make it!Jacques just said he can make the filling lol.I made rhubarb strawberry compote..he loved it so much and I was busy..he made his own☺️
    You clematis and your pie👍🏻💯👍🌟❤️I would love a slice now...fingers crossed your rebuilt engine runs smoothly!!!

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    1. Good for Jacques! ;) It's so yummy. BTW, Cathy just pointed out that I forgot to list the brown sugar in the filling for the rhubarb oat squares! It's fixed now - in case you ever try those too ♥ Thank you so much for the computer wishes. I don't want to go through that again any time soon! The clematis are just starting to wane :(

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  11. your clematis are stunning Susan !The pie seems delicious, I would love a slice ...Have a nice weekend, a warm hug, xoxo

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    1. Thank you, Chiara! I love my clematis ♥ Have a lovely weekend! xo

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  12. Lucky you to have your own rhubarb patch. You made one of my favorite pies, and I love the almonds addition.

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    1. I am lucky and make the best of it :) Thank you, Linda!

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  13. I am so excited to try this. I had a friend when I was young and her mother made this from the fruits and veggies in her garden. I so want to make something that reminds me of that, so thanks!! I'll give it a try and the almonds on top are a great addition!

    Jane x

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    1. This pie definitely has that old-fashioned flavor ;) I hope you enjoy it, Jane! Thank you xo

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  14. I love strawberry rhubarb pie and the almond topping kicks yours up another notch.

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    1. Thank you, Larry! I love the delicious crunch of the almonds :)

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  15. This looks wonderful Susan. I love the almonds on the top and, to me, pearl sugar makes everything better. Your flowers are spectacular. That Wisconsin soil is so fertile and when you add a green thumb like yours, amazing things happen!

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    1. Thanks so much, Chris! We are lucky with our soil here. Lots of organic matter with our wooded lot. I also mix in plenty of fertilizer in the spring :)

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  16. Such a gorgeous pie Susan! I love your photos and your clematis pictures. I'm with Larry - that topping looks incredible. You're an amazing gardener :)

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    1. I love my garden. It takes a lot of work but the reward is so worth it...just like making pie :) Thanks, Tricia!

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  17. Computer problems can be so frustrating, so glad yours is fixed especially since I get the chance to have access to this wonderful pie recipe, the rhubarb and strawberry combination is a match made in heaven. the lattice topping is beautiful.

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    1. Very frustrating and starting over with bookmarks and passwords is not fun. I used my lattice roller on the top crust after I placed it on the pie ;) Thank you, Cheri!

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  18. The pie sounds fabulous and the topping is a work of art that has to be really delicious! I need to find some rhubarb soon! Glad your computer is running well now and thanks for the recipe!

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    1. I still see it in stores here, Pam. I hope you can find some :) Thank you for stopping by!

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  19. Looks beyond yummy! I've made strawberry rhubarb pie over many years...always says Spring to me!

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  20. Nice pie Susan...such a classic, I love the almond in it, great combination of flavors and textures! Interesting that this week I posted a recipe using Swedish pearl sugar...such a coincidence...
    Have a wonderful week ahead :)

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    1. Thank you, Juliana! I'll have to find your recipe :)

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  21. Love the sound of this simple pie. I just discovered I liked rhubarb a few years ago and think I must plant some. How long does it take to get big enough to harvest? I hate tech issues and that's why I haven't posted anything on instagram in awhile. Fixed now though! Like the new photo of you!

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    1. Abbe, it takes 3 years to take a full harvest but you can take a little each year before that. You just don't want to deplete the plant's energy too soon or it could die. Good luck and thank you ♥

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