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Strawberry Rhubarb Pie

Last year I fell in love with Strawberry Rhubarb Pie, so much that it’s in the running for my favorite pie of all time! There is one secret ingredient that I find make it super delectable, you can find it in the ingredients list.

And of course I use my favorite Pie Crust Recipe, which you can use too. If I make my pies out of any pie crust other than Grandma Tillie’s Pie Crust Recipe, my husband says the pies are ruined, yes, he’s that picky, and this is his Grandma’s pie crust recipe. In fact, she’s the one who taught me how to make pie crust, so it’s special to me too.

500 recipes like this one can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop. *If you have our first cookbook, this recipe can be found in our original cookbook “Rocky Mountain Lodge & Cabins Favorite Recipes”.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Prep Time: 15 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour and 15 Minutes
Servings: 8

Ingredients:

  • 2 discs Grandma Tillie's Pie Crust (link in the description)
  • 1 1/2 cups sugar (1 1/4 cups for high altitude)
  • 2 Tbsp minute tapioca
  • 1 Tbsp all-purpose flour
  • 1/2 tsp. lemon zest
  • 1 tsp lemon juice
  • 1/2 tsp. ground cinnamon (the secret ingredient)
  • 1 tsp. pure vanilla extract (not imitation)
  • 2 1/2 cups sliced fresh red rhubarb
  • 2 1/2 cups de-stemmed strawberries, cut into quarters
  • 3 Tbsp cold butter, cut into small pieces
  • 1 egg, beaten with 1 tsp. water (egg wash)
  • Vanilla sugar, or granulated sugar

Instructions:

  1. Prepare pie crust according to directions and chill.

  2. Preheat oven to 425°F.

  3. In a large bowl mix the sugar, tapioca, flour, lemon zest, lemon juice, cinnamon, and vanilla. Stir in the rhubarb and strawberries; set aside while preparing crust.

  4. Roll out one pie crust disc and place in bottom of 9-inch pie plate. Pour in pie filling over bottom crust. Dot with cut up butter. Cover 2nd pie crust disc. Brush with egg wash and sprinkle with vanilla sugar.

  5. Bake at 425°F for 15 minutes, then reduce oven temperature to 375°F and bake for 45 more minutes, or until golden on top. If the crust starts to brown too much, cover loosely with foil.

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