One pie that everyone needs to have in their back pocket is a full-on strawberry rhubarb pie. I’m starting to bore myself with so many posts that mention rhubarb, but whether you like this flavor or not, it’s a show stopper in the late spring and early summer months. So, I figured I should put an official recipe on here for an actual pie – not just the mini pies or the pie in a jar.
The pie filling is exactly the same as the mini pies and the jar pies, just prepared differently. For the non-traditional pies, you need to pre-cook the filling, but for a full pie, you keep your filling uncooked. This is an adaptation of my grandmother’s recipe, and in my humble opinion, I think it’s the best one you’ll find.
My parents came to town this weekend, so I wanted to knock their socks off with all this pie I’ve been ranting about (plus, if we’re being honest here, I knew they would play with the boys and I could bake!). I planned a pie-a-palooza of a weekend – dough experiments, mini pies, whole pies.
Staring out my kitchen window at the soggy leaves and rainy sky, I wanted just one more taste of warm weather before the winter suffocated me in the northeast Ohio snowbelt. I knew I had the perfect solution to both a flavor my parents would love and one that would lift my spirits – strawberry rhubarb! Lucky me, I had the last of the farmer’s market rhubarb frozen in my freezer along side some strawberries.
I had done a trial run a while back, so I set out to perfect my recipe. I ended up crafting my own filling recipe from a hybrid of Smitten Kitchen and my Hungarian Grandmother’s. The result: pure spring in every bite! Love, love, love.