Amish Strawberry-Rhubarb Pie
This recipe calls for a 4-1 ration of rhubarb to strawberries. You may change that to fit your taste preferences.
But no matter how you make it, the sweetness of the strawberries mixed with the tartness of the rhubarb makes for a unique taste that only garden-fresh ingredients can give.
My mother used to make rhubarb pie every year. She had friends who looked forward to her pie, too. Some neighbors would come to pick some fresh rhubarb from my Mom’s patch. She was always so proud of her rhubarb and her rhubarb pie.
Personally -I hated her rhubarb pie. Her crusts were the best anyone ever made, but the rhubarb was too sour for me, although I did occasionally eat a stalk fresh from the garden.
When I discovered strawberry-rhubarb pie – I loved it. Still do. The sweetness of the berries really balances out some of the tartness of the rhubarb. I am sure you will love this recipe.
Ingredients
- 1 beaten egg
- 1 cup of sugar
- 1 teaspoon vanilla
- 2 cups rhubarb
- 2 tablespoons of flour
- dash salt
- ½ cup fresh strawberries
Instructions
- Mix all of the above ingredients and pour into an unbaked pie shell.
- Put on a top crust and flute and crimp the edges and make some slits in the crust so that heat can escape.
- Sprinkle a tablespoon of sugar over the crust
- Bake pie for 10 minutes at 400, then at 350 for 30 minutes.
