Comments on: Strawberry Rhubarb Pie

By: donalynn

donalynn — Thu, 30 Jun 2011 17:40:33 +0000

Great balance of flavors! I made it without the eggs, increased the strawberries and rhubarb to 3 cups each and one extra Tbsp. of cornstarch (I have a very large pie pan). The vanilla really makes the flavors pop…I’d say its the secret weapon in this recipe. Wonderful!

By: pjgonz

pjgonz — Tue, 31 May 2011 23:56:07 +0000

This was my first fruit pie and my first time tasting rhubarb. Your directions were great and so easy to follow. The pie turned out wonderfully! Thanks so much!

By: dhpotter

dhpotter — Fri, 09 Jul 2010 14:06:19 +0000

I used eggs and this came out so perfectly. Great filling. this was my first pie and everyone thought I was pro from the way it looked and tasted. Thanks for the directions (I removed the foil after 45minutes and left it in the oven for an aditional 15, that is the one thing you forgot to mention, when to remove the foil, But with that it was just slightly gloden, very crispy, but not too brown)

By: missmarie

missmarie — Tue, 22 Jun 2010 16:27:14 +0000

Yum! I am making this pie tonight for church small group!
I know how to make pie…but sometimes a good filling recipe can make a huge difference.