Red-hot Strawberry-Rhubarb Pie?

[StClone]

Did it! Very nice when still hot, with ice Cream.

Ingredients:

2 cups fresh/frozen ripe strawberry halves.
1 1/2+ cups rhubarb fresh/frozen chucks.
1 or less Cup sugar (the cinnamon red-hots add sugar)
( 1/2 tsp salt if wanted-I left it out)
1/4+ tsp Cinnamon
Dash of nutmeg

I used 1/2+ cup corn starch mixed with >1/2 flour for filling thickening agent with ~ cup water.(Tapioca and saltine crackers have been used as thickeners, too.)

I pre-cooked together the strawberries, rhubarb, sugar, (salt), cinnamon, nutmeg in a large sauce pan with a little water to start the cooking process. Stir and heat until rhubarb is tender, near boiling.

Take cinnamon red hots and cover with water in a small micro-wave bowl and microwave for a minute, take out and stir. Place back in microwave for 15 secs., stir, repeat until totally dissolved. Set aside. I used five large lozenge-shaped red hot candies which is about 1/4 cup of the small beads.

Mix water, Corn starch, and flour with whisk until thoroughly mixed. Now slowly mix in hot melted cinnamon water and stir rapidly. Should thicken, now combine that mix with the cooked strawberry/rhubarb and mix well.

Place the combined mix in pie shell. Cover pie with second raw pie crust and cut vent holes.

Can also cover pie filling with Dutch crumb/crisp type mix.

Bake at 350 degrees for 45 minutes in lower rack, move to upper rack to brown crust if wanted for 10 minutes.

It was nearly perfect with the ice cream and set-up well..

Hope I got the measurements close enough to replicate my recipe.

 

[StClone]

Did it! Very nice when still hot, with ice Cream.

Ingredients:

2 cups fresh/frozen ripe strawberry halves.
1 1/2+ cups rhubarb fresh/frozen chucks.
1 or less Cup sugar (the cinnamon red-hots add sugar)
( 1/2 tsp salt if wanted-I left it out)
1/4+ tsp Cinnamon
Dash of nutmeg

I used 1/2+ cup corn starch mixed with >1/2 flour for filling thickening agent with ~ cup water.(Tapioca and saltine crackers have been used as thickeners, too.)

I pre-cooked together the strawberries, rhubarb, sugar, (salt), cinnamon, nutmeg in a large sauce pan with a little water to start the cooking process. Stir and heat until rhubarb is tender, near boiling.

Take cinnamon red hots and cover with water in a small micro-wave bowl and microwave for a minute, take out and stir. Place back in microwave for 15 secs., stir, repeat until totally dissolved. Set aside.

Mix water, Corn starch, and flour with whisk until thoroughly mixed. Now slowly mix in hot melted cinnamon water and stir rapidly. Should thicken, now combine that mix with the cooked strawberry/rhubarb and mix well.

Place the combined mix in pie shell. Cover pie with second raw pie crust and cut vent holes.

Can also cover pie filling with Dutch crumb/crisp type mix.

Bake 45 minutes in lower rack, move to upper rack to brown crust if wanted for 10 minutes.

It was nearly perfect with the ice cream and set-up well..

Hope I got the measurements close enough to replicate my recipe.

Made it again on Sunday. I ate two pieces while they were still warm with ice cream—awesome. I had another piece just now at room temperature (plain). Wow, so good. I think the recipe is spot on; using ripe strawberries helps too. I also think a dash of cloves, allspice, and/or nutmeg could make it even better. Could add more of the red hots candy too.

 

[Cytasticlone]

Did it! Very nice when still hot, with ice Cream.

Ingredients:

2 cups fresh/frozen ripe strawberry halves.
1 1/2+ cups rhubarb fresh/frozen chucks.
1 or less Cup sugar (the cinnamon red-hots add sugar)
( 1/2 tsp salt if wanted-I left it out)
1/4+ tsp Cinnamon
Dash of nutmeg

I used 1/2+ cup corn starch mixed with >1/2 flour for filling thickening agent with ~ cup water.(Tapioca and saltine crackers have been used as thickeners, too.)

I pre-cooked together the strawberries, rhubarb, sugar, (salt), cinnamon, nutmeg in a large sauce pan with a little water to start the cooking process. Stir and heat until rhubarb is tender, near boiling.

Take cinnamon red hots and cover with water in a small micro-wave bowl and microwave for a minute, take out and stir. Place back in microwave for 15 secs., stir, repeat until totally dissolved. Set aside.

Mix water, Corn starch, and flour with whisk until thoroughly mixed. Now slowly mix in hot melted cinnamon water and stir rapidly. Should thicken, now combine that mix with the cooked strawberry/rhubarb and mix well.

Place the combined mix in pie shell. Cover pie with second raw pie crust and cut vent holes.

Can also cover pie filling with Dutch crumb/crisp type mix.

Bake 45 minutes in lower rack, move to upper rack to brown crust if wanted for 10 minutes.

It was nearly perfect with the ice cream and set-up well..

Hope I got the measurements close enough to replicate my recipe.

Recipe is missing a couple of details. How much of the red hots did you use for your baseline amount? And, what temp did you bake it at?

 

[StClone]

Recipe is missing a couple of details. How much of the red hots did you use for your baseline amount? And, what temp did you bake it at?

Temp is 350 degrees, and I used five large lozenge-shaped red hot candies. That may translate to maybe less than a 1/4 cup of the small bead type red hots which seem a bit hard to locate locally--maybe on-line?

Thamks!

 

[BCClone]

Nothing beats warm cherry pie.

 

[StClone]

Nothing beats warm cherry pie.

I'm old so I have a lot if stories. I used to have two pie cherries off my deck and made (melatonin rich) juice and tons of cherry pies! Yeah they be delicious.

 

[swiacy]

My mom used to make a delicious rhubarb strawberry pie from her own garden. She also made a rhubarb cream pie that had a custard like filling. One of my favorite pies that she made that would seem unlikely because it sounds horrible, is a raisin cream pie. I hate raisins in almost anything, but she made it with a pudding-like filling with meringue on top. It was almost a Bavarian cream-like filling.

When we were kids, we always looked forward to the days she baked pies because she would always cut the leftover dough into strips, sprinkle sugar and cinnamon over them and bake them along with the pies. Us kids would fight over those crust strips.

I like two kinds of pie.....Hot and Cold! But, I about fainted when you listed my top two favorites Strawberry/Rhubarb and Raisin Cream. There is one pie I will not touch and that is Mincemeat which is like fruit cake with roast beef in it. If you eat gooseberry make sure they double the sugar! We have a 100 year old cherry tree that is two story house high and my wife loves to pick a pail of cherries and make pie and crisp out of it. It's not my favorite but I force it down warm with ice cream.

 

[StClone]

Raisin Cream pie was a favorite of my dad’s. He also really liked gooseberry pie. My great uncle used to say the way to ruin a pie is to cut it. Implying it is best to eat the whole thing. I come from a family of pie eaters. lol.

Never had Gooseberry pie (did you know Kiwi's are just big Goose berries). This jogged my memory of Ground Cherry pie. Ground Cherry is a small orange-yellow super sweet tomato. It makes surprisingly good dessert.

 

[StClone]

I like two kinds of pie.....Hot and Cold! But, I about fainted when you listed my top two favorites Strawberry/Rhubarb and Raisin Cream. There is one pie I will not touch and that is Mincemeat which is like fruit cake with roast beef in it. If you eat gooseberry make sure they double the sugar! We have a 100 year old cherry tree that is two story house high and my wife loves to pick a pail of cherries and make pie and crisp out of it. It's not my favorite but I force it down warm with ice cream.

Mince Meat is okay, reminds me of pecan pie--kinda super sweet, in my opinion.

 

[aeroclone]

Did it! Very nice when still hot, with ice Cream.

Ingredients:

2 cups fresh/frozen ripe strawberry halves.
1 1/2+ cups rhubarb fresh/frozen chucks.
1 or less Cup sugar (the cinnamon red-hots add sugar)
( 1/2 tsp salt if wanted-I left it out)
1/4+ tsp Cinnamon
Dash of nutmeg

I used 1/2+ cup corn starch mixed with >1/2 flour for filling thickening agent with ~ cup water.(Tapioca and saltine crackers have been used as thickeners, too.)

I pre-cooked together the strawberries, rhubarb, sugar, (salt), cinnamon, nutmeg in a large sauce pan with a little water to start the cooking process. Stir and heat until rhubarb is tender, near boiling.

Take cinnamon red hots and cover with water in a small micro-wave bowl and microwave for a minute, take out and stir. Place back in microwave for 15 secs., stir, repeat until totally dissolved. Set aside. I used five large lozenge-shaped red hot candies which is about 1/4 cup of the small beads.

Mix water, Corn starch, and flour with whisk until thoroughly mixed. Now slowly mix in hot melted cinnamon water and stir rapidly. Should thicken, now combine that mix with the cooked strawberry/rhubarb and mix well.

Place the combined mix in pie shell. Cover pie with second raw pie crust and cut vent holes.

Can also cover pie filling with Dutch crumb/crisp type mix.

Bake at 350 degrees for 45 minutes in lower rack, move to upper rack to brown crust if wanted for 10 minutes.

It was nearly perfect with the ice cream and set-up well..

Hope I got the measurements close enough to replicate my recipe.

You, sir, are doing God's work here.... if God's work is wrecking my diet for the rest of the summer.

 

[bozclone]

Never had Gooseberry pie (did you know Kiwi's are just big Goose berries). This jogged my memory of Ground Cherry pie. Ground Cherry is a small orange-yellow super sweet tomato. It makes surprisingly good dessert.

Gooseberries are a little sour like rubarb. You can get pies at the DM farmers market and the Iowa Orchard. I didn’t know that about Kiwis.