Strawberry Rhubarb Pie

I've made half a dozen fruit pies in the past few weeks because of our prolific pear tree. I usually mix blackberries with the pears, because we have to use those up, too. But recently, for something different, I mixed strawberries with the pears, and it was delicious. Color-wise, it reminded me of the rhubarb pie we loved as kids; Mom made it from wild rhubarb we picked from patches near the corn crib. (Rhubarb pie is a big deal in Nebraska.) She made it straight -- all rhubarb -- but I decided to look for recipes with strawberries, so I wouldn't have to add a ton of sugar (rhubarb is pretty tart). I gave the following a try, and it was amazing! It's different enough from my other fruit pies that it earns its own post. Serve this with (vegan) vanilla ice cream. 


3 C strawberries, fresh or frozen
2 stalks rhubarb, chopped (about 2-3 cups)

2 T flour
2 T arrowroot or cornstarch
1/3 C brown sugar
1/3 C granulated sugar
1 tsp vanilla
1 T orange juice

2 deep-dish vegan pie crusts (like Wholly Wholesome) or make a vegan pie crust

Vegan butter to dot on top before baking


Put pie crust in pie pan and chill.

Cut up the rhubarb in 1/4" slices. Mix with strawberries. 

Mix other ingredients in a bowl, and then add the fruit and mix.

Put the mix in a deep dish crust, and cover with a lattice. Bonus points if you can weave it -- I don't bother :) Dot with some vegan butter. 

Bake at 375 for 50 min. Top with (vegan) vanilla ice cream!

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