Strawberry-Rhubarb Pie

From: shannon (Chef #1082902)

On Dec 14, 2009

this was absolutely delish!! My custard didnt all set properly but that may have been because my oven was too hot (I work in celcius and may have converted the temperature wrongly) but the flavour was devine and the nutmeg gave it a rich flavour.

From: Cucina Casalingo

On Jul 13, 2009

This pie is very good but the texture was a bit custard-y. Next time I'll use only 2 eggs and see how that works out. It is a very pretty pie and a summer speciality.

From: H. Cato

On Dec 25, 2002

This pie went over pretty well with everyone. The one thing I would change would be more strawberries, and less rhubarb! I like a little less of the sour I guess. I didn't add the whole strawberries into the lattice holes, but I did apply egg wash to the pie for that nice shiny effect. Also, this time of year, I can't get fresh strawberries or rhubarb, so I used frozen whole strawberries, which I sliced, and frozen sliced rhubarb. I used a 9 inch Pillsbury Pet-Ritz DEEP crust (frozen), and I used a Pillsbury All Ready Pie crust (ready to use--refrigerated) for the lattice on top. I used my egg wash to help the pie dough stick the the frozen crust (it was semi-thawed by the time I did this). We had this pie (I made two of them) today for Christmas dinner. We took pictures with my digital camera, and I have uploaded a picture for this recipe. Thanks for posting!

From: Kim1

On Jun 23, 2002

This is so good. The only thing I did different was ... I bought the pie crust and used one for the bottom and one on top just cut slits for the top one.