Cooking Strawberry-Rhubarb pie issues

[pat fan]

First, let me say that I'm a pretty good cook. Among other things, I make very good pies, but strawberry-rhubarb gives me fits! Does anyone have a recipe for one that doesn't come out like soup? I'd appreciate it very much! Thanks in advance

 

[fkj2]

First, do you add the full measure of sugar? Although it would make it slightly more tart, you might want to experiment with using less sugar.

The receipe usually calls for 1/4 or 1/3 cup but I also add additional flour to thicken it so it's not quite as runny.

 

[pat fan]

My recipe has two measurements of sugar, one for plain rhubarb, and one for strawberry/rhubarb.I use the lesser amount and shave a tad off. It also has flour mixed in and I put a little extra in, just in case. Still soup.

Would using corn starch give it a really weird taste? I know it's a better thickener for some things, but I've never put it in a pie.

Oh well....guess it's just strawberry/rhubarb soup! Still tastes good, just not as good looking

 

[MazdaUK]

How about some crumbled graham crackers in the base to soak up the juice?

 

[pat fan]

How about some crumbled graham crackers in the base to soak up the juice?

Anythings worth a shot. Thanks for the idea!

 

[merekc]

I am the world's worst baker, but my little sister makes killer pies. It seems to me like she adds tapioca to all of her fruit pies to thicken them up. Maybe someone can confirm that this will work for you. Adds no flavor, just makes the juices more jelled.

 

[pat fan]

Seems like my DH's grandma used to use tapioca. I'll have to try that!

 

[mousebit]

Here's a recipe using tapioca that I had. Haven't used it for years, but I think it turned out pretty good. I'm going to try it for DH's BD next week.

Strawberry Rhubarb Pie
Ingredients:
1 1/2 pt Fresh strawberries; halved
2 c Sliced fresh rhubarb (2 to 3 medium stalks)
1 1/2 c Sugar
6 T Quick-cooking tapioca
Unbaked pastry for double-crust 9-inch pie
Milk as needed
Sugar as needed
Flour as needed
Procedure:
Mix strawberries and rhubarb with 1 1/2 cups sugar and the tapioca; let stand while making pastry. Divide pastry in half. On lightly floured surface roll out one portion 1 1/2 inches larger than inverted 9-inch pie plate. Fit into plate and trim crust even with edge. Fill with fruit mixture. Roll out remaining pastry; lift onto pie. Trim crust 1/2 inch beyond edge of pie plate.
Fold top crust under bottom crust; seal together to make a standing rim and flute edge. Cut vents in top crust. Brush with milk and sprinkle with sugar. Bake in 400 F. oven 60 to 70 minutes, or until filling bubbles in the center. After 30 minutes of baking, check pie occasionally and cover edges with foil, if necessary, to prevent browning. If pie begins to boil over, place foil beneath pie plate. Cool thoroughly before cutting. Makes one 9-inch pie.

 

[pat fan]

Thanks for the recipe!

 

[mousebit]

Sure! Post back here and let us know how it turns out!

 

[fkj2]

Another possibility for your "soup" is when you cut the pie. I've found cutting a rhubarb pie while it's still warm makes it more runny. If you let it cool before cutting, that might make it less so.

 

[merekc]

Yesterday my sister made rhubarb crisp. I forgot when this thread was going earlier, an option would be to add Strawberry jello. That is what is used in our crisp recipe.

 

[mousebit]

Used the recipe above to make DH a birthday pie (yup - he doesn't like cake). Turned out great!

A couple of extra tips:
I ended up slipping in an extra T of tapioca (total 7T)
Cooled pie at room temp/then refrigerated (so no nice, warm pie - but not runny either and we had it a la mode anyway)

Not my favorite pie, but pretty darn good - and something different.

 

[pat fan]

I finally got around to making mousebit's pie recipe. When you're trying to watch what you eat, it's not a good idea to make pies every week! Anyway, I was a little short on strawberry's so I threw some blueberries in with the rhubarb and strawberry's. On to the pie....it turned out very good. I thought it was a little "pearly" and might try 4-5 tblsp. of Tapioca next time, but it was a whole lot better than soup! You can't taste the Tapioca either. I was a little afraid you would get an odd flavor, but it has no taste
THANKS mousebit!!!

Another possibility for your "soup" is when you cut the pie. I've found cutting a rhubarb pie while it's still warm makes it more runny. If you let it cool before cutting, that might make it less so.

Um, yeah. Aint gonna happen in my house. Pie, bread, cookies, you name it. At least half is gone before you shut the oven door! I live with 3 men....home baked goods DO NOT LAST!!!