Strawberry-Rhubarb pie recipe question?

Question

I am making a strawberry rhubard pie, and have never made this kind before. I'm concerned, because for a nine inch pie it only calls for 3 cups sliced strawberries and 2 cups cut up rhubarb. I got this from the food network, but that doesn't seem like enough fruit for a good nine inch pie to me, especially how the amounts look when all the strawberries are sliced and the rhubarb cut up. Can anyone out there reassure me, or give me the amount they use in their pie recipe? I would certainly appreciate it!

Answer 1

I've got recipes for strawberry, rhubarb, AND strawberry-rhubarb pies, and for a 9-inch pie they all call for a total of between 3 1/2 and 4 1/2 cups of fruit.

Your recipe calls for 5 cups, total, which ought to be enough to fill the pie. If anything, the fruit should look like MORE than you need, before it's cooked; the fruit will give up alot of moisture while it bakes. Unless you're using an even larger pie crust (like 10-inch), don't be tempted to overstuff it with fruit. Even if the pie has a lid (a top crust), too much filling will cause it to ooze out all over the place while it bakes.

Answer 2

Your recipe seems to be on par with the others that I have seen. Usually, however, I have noticed that the rhubarb is a higher ratio than the strawberries. I think it just boils down to personal preference. I think that you are good to go though. good luck.
Here is another recipe -- just to confuse you!

Strawberry Rhubarb Pie
From Diana Rattray,

INGREDIENTS:
Pastry for a 2-crust 9-inch pie
1-1/4 cups granulated sugar
3 tablespoon quick cooking tapioca
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
Dash ground cinnamon
3 cups 1/2 inch pieces fresh rhubarb
1 cup fresh strawberries, sliced
1 teaspoon grated orange rind (optional)
1 tablespoon butter
PREPARATION:
In a large bowl mix together the sugar, tapioca, salt, nutmeg, and cinnamon. Add the rhubarb, strawberries, and orange rind and stir until the mixture coats the spoon. Let the mixture stand for 15 minutes.

Rhubarb Pie

Line a 9-inch pie plate with the pastry; spoon in the strawberry rhubarb mixture. Dot the top of the strawberry rhubarb mixture with the butter. Cover the pie with rolled out pastry; crimp edges. Bake in a preheated 400° oven for 35 to 40 minutes, or until crust is browned.
Serve pie warm with with whipped cream or vanilla ice cream.

Answer 3

For a 9" pie
3 pounds of fresh rhubarb, sliced into 1-inch pieces
2 pints of fresh strawberries, thinly sliced
1 1/2 cups white sugar
4 tablespoons all purpose flour
1 tsp vanilla extract
2 tablespoons unsalted butter
2 tablespoons crystallized sugar (or granulated sugar)
1 whole egg, beaten
Combine rhubarb and strawberries in a big bowl. Combine sugar, flour and scraped vanilla bean seeds and mix in with fruit mixture. Let sit while rolling pie dough.

Preheat oven to 425 degrees F. Butter a 9-inch glass pie plate. Roll 1/2 pie dough to approximately 1/8-inch thick and about 1 inch larger than the pie plate. Fit in into the pie pan leaving the overlap intact. Fill with fruit filling and dot top with 2 tablespoons of unsalted butter. Brush beaten egg with pastry brush around the rim of the pie. Roll out the remaining dough and make a lattice top. Crimp the edges. Brush lattice with beaten egg. Do not brush the edge of the pie--this will cause the dough to become too dark while baking. Generously sprinkle with crystal sugar. Bake for 10 minutes. Lower oven temperature to 350 degrees F and bake for an additional hour. Pie is done when golden brown and juices bubbling from pie appear thickened.

Answer 4

Deep-Dish Rhubarb-Strawberry Pie:

Ingredients :
3/4 cup Sugar
1/3 cup Flour, sifted
1 tsp Ground cinnamon
1/2 tsp Ground cloves
1 lb Fresh rhubarb
1 pt Strawberries
2 tbl Butter or margarine
FLAKY PASTRY II (or 1/2 package pie crust mix)
Milk or cream
Sugar
FLAKY PASTRY II
1 1/2 cup Flour, sifted
1 tsp Salt
1/2 cup Vegetable shortening
4 tbl ,Water, cold, approx

Method :
Sift flour and salt into a medium bowl; cut in shortening with a fork or pastry blender until mixture is crumbly. Sprinkle cold water over mixture, 1 tablespoon at a time; mix lightly with a fork just until pastry holds together and leaves sides of bowl clean. Make a ball; flatten it. Wrap dough in plastic and store in refrigerator until ready for use.
Mix sugar, flour, cinnamon, and cloves in a bowl.
Wash rhubarb; trim ends; cut into 1-inch pieces (You should have 6 cups).
Wash strawberries; hull and halve (you should have 4 cups). Place both in a large bowl. Sprinkle with sugar mixture; toss lightly to mix. Let stand 15 minutes. Toss again.
Spoon rhubarb-strawberry filling into an 8 x 8 x 2-inch baking dish; dot with butter or margarine.
Prepare pastry. Roll out to a 10-inch square on a lightly floured surface.
Cut in 1/2-inch strips with a pastry wheel or knife. Weave strips into a lattice. Cover filling. Turn ends under just enough so that strips touch sides of baking dish. Brush lattice top with milk or cream; sprinkle with sugar.
Bake in hot oven (425 F) for 40 minutes, or until pastry is golden and juices bubble up. Cool. Serve warm with vanilla ice cream, if you wish.

Answer 5

"The Fannie Farmer Cookbook" doesn't have a strawberry-rhubarb recipe, but it has one for just rhubarb pie. It calls for 4 cups of rhubarb, so I think you're alright.

Message for "Pink_Skittle": This question asks for amounts for a 9" pie, not deep dish.

Answer 6

sometimes you have to judge for yourself with recipes, if you think it needs more, then add more...if it needs less, then leave it out......hey, cooking is all about trial and error.

Answer 7

you gotta use chicken and barbecue sauce