Comments on: strawberry rhubarb pie http://smittenkitchen.com/2008/05/strawberry-rhubarb-pie/ Wed, 23 May 2012 13:32:04 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: deb http://smittenkitchen.com/2008/05/strawberry-rhubarb-pie/#comment-1861118 deb Sun, 13 May 2012 12:04:24 +0000 http://smittenkitchen.com/2008/05/strawberry-rhubarb-pie/#comment-1861118 Hi Ashley -- I am so sorry you weren't happy with the pie and you're right -- it's unclear! I'll update. Meanwhile, I find that after pies are chilled in the fridge overnight, a lot of the sloshiness firms up and I hope you find the same so you can enjoy the pie. Hi Ashley — I am so sorry you weren’t happy with the pie and you’re right — it’s unclear! I’ll update. Meanwhile, I find that after pies are chilled in the fridge overnight, a lot of the sloshiness firms up and I hope you find the same so you can enjoy the pie.

]]> By: Ashley http://smittenkitchen.com/2008/05/strawberry-rhubarb-pie/#comment-1859639 Ashley Sat, 12 May 2012 22:59:56 +0000 http://smittenkitchen.com/2008/05/strawberry-rhubarb-pie/#comment-1859639 I feel so alone. I made this after following so many of your recipes for a few years now and it's soup, sloshy pie soup. Now after all that work I see you addressed this problem later and offered a different recipe... May want to consider taking this one down? I feel so alone. I made this after following so many of your recipes for a few years now and it’s soup, sloshy pie soup. Now after all that work I see you addressed this problem later and offered a different recipe… May want to consider taking this one down?

]]> By: Harold McArthur http://smittenkitchen.com/2008/05/strawberry-rhubarb-pie/#comment-1598160 Harold McArthur Sun, 12 Feb 2012 15:47:03 +0000 http://smittenkitchen.com/2008/05/strawberry-rhubarb-pie/#comment-1598160 Mrs. Betty Crocker was dismayed when I drained off the 3/4 cup of juice from my second attempt at making a rhubarb & strawberry pie, to heat up on the stove. Stirring the liquid until it thickened, it maybe went a little past the stage I thought I wanted into something resembling pink paste. I then proceeded to spooning the paste in clumps on the filling. That this time I had done different, of not using the substitution tapioca, but went back to using 1/4 cup of flour with 1/4 cup of cornstarch. After explaining to a couple of my lady friends who have been baking longer than I've been born, what I had done I got some funny expressions. As I'm my girlfriends wake-up call from the front desk of my apartment to her house. She said to cut a thin slice before bringing the whole pie to her churches pot-luck. That she had invited me to come to later this early afternoon today, to find out myself if even it's edible. If it's not in the realm of something that can be eaten without having to rush off to the bathroom holdings ones mouth with a hand, I guess I can show up with hat in hand. Mrs. Betty Crocker was dismayed when I drained off the 3/4 cup of juice from my second attempt at making a rhubarb & strawberry pie, to heat up on the stove. Stirring the liquid until it thickened, it maybe went a little past the stage I thought I wanted into something resembling pink paste. I then proceeded to spooning the paste in clumps on the filling. That this time I had done different, of not using the substitution tapioca, but went back to using 1/4 cup of flour with 1/4 cup of cornstarch. After explaining to a couple of my lady friends who have been baking longer than I’ve been born, what I had done I got some funny expressions. As I’m my girlfriends wake-up call from the front desk of my apartment to her house. She said to cut a thin slice before bringing the whole pie to her churches pot-luck. That she had invited me to come to later this early afternoon today, to find out myself if even it’s edible. If it’s not in the realm of something that can be eaten without having to rush off to the bathroom holdings ones mouth with a hand, I guess I can show up with hat in hand.

]]> By: Harold McArthur http://smittenkitchen.com/2008/05/strawberry-rhubarb-pie/#comment-1590920 Harold McArthur Fri, 10 Feb 2012 16:50:47 +0000 http://smittenkitchen.com/2008/05/strawberry-rhubarb-pie/#comment-1590920 I got both recipes to make the pie crust and the rhubarb & strawberry recipes from off of the Internet, as always the recipe to make the crust according to "Basic Pie Crust 101 " has so far come out tasting great every time. This time I ventured into unknown country with substituting 1/2 cup of tapioca for the required 1/2 cup flour. Folding the fruits together it seemed very wet, but disregarded that voice that shouted " drain the filling " or some other last ditch saving of the filing. The pie looked perfect on the outside and serving it later to my willing test subjects it all got eaten, but I was dismayed that it turned out to be " Pie Soup". I'm going to listen to that voice today when I make a second " Rhubarb & Strawberry Pie" wish me, luck. I got both recipes to make the pie crust and the rhubarb & strawberry recipes from off of the Internet, as always the recipe to make the crust according to “Basic Pie Crust 101 ” has so far come out tasting great every time. This time I ventured into unknown country with substituting 1/2 cup of tapioca for the required 1/2 cup flour. Folding the fruits together it seemed very wet, but disregarded that voice that shouted ” drain the filling ” or some other last ditch saving of the filing. The pie looked perfect on the outside and serving it later to my willing test subjects it all got eaten, but I was dismayed that it turned out to be ” Pie Soup”. I’m going to listen to that voice today when I make a second ” Rhubarb & Strawberry Pie” wish me, luck.

]]> By: deb http://smittenkitchen.com/2008/05/strawberry-rhubarb-pie/#comment-1536948 deb Sun, 29 Jan 2012 14:50:59 +0000 http://smittenkitchen.com/2008/05/strawberry-rhubarb-pie/#comment-1536948 The rhubarb was intended to be raw; it gets cooked with the pie. I've never used canned before; it might work (check to see if it's sweetened, of course, and adjust the sugar way down if it is) but of course it doesn't sound like much of a draw at the price. The rhubarb was intended to be raw; it gets cooked with the pie. I’ve never used canned before; it might work (check to see if it’s sweetened, of course, and adjust the sugar way down if it is) but of course it doesn’t sound like much of a draw at the price.

]]> By: Jon http://smittenkitchen.com/2008/05/strawberry-rhubarb-pie/#comment-1536105 Jon Sun, 29 Jan 2012 07:20:44 +0000 http://smittenkitchen.com/2008/05/strawberry-rhubarb-pie/#comment-1536105 Does the rhubarb need to be cooked, or can I just use raw rhubarb? I saw great fresh (cheap) rhubarb in the market and then I saw the expensive canned, cooked stuff. What do I do? Thank you in advance! Jon Does the rhubarb need to be cooked, or can I just use raw rhubarb? I saw great fresh (cheap) rhubarb in the market and then I saw the expensive canned, cooked stuff. What do I do? Thank you in advance!

Jon

]]> By: Erin http://smittenkitchen.com/2008/05/strawberry-rhubarb-pie/#comment-766366 Erin Wed, 06 Jul 2011 04:27:05 +0000 http://smittenkitchen.com/2008/05/strawberry-rhubarb-pie/#comment-766366 Just made this and it was fantastic. It was a bit runny but I really don't care! Amazing with vanilla ice cream. I will keep at this recipe until I get it just right. Beautiful pictures! Just made this and it was fantastic. It was a bit runny but I really don’t care! Amazing with vanilla ice cream. I will keep at this recipe until I get it just right. Beautiful pictures!

]]> By: Anna Malina http://smittenkitchen.com/2008/05/strawberry-rhubarb-pie/#comment-748556 Anna Malina Mon, 27 Jun 2011 20:48:19 +0000 http://smittenkitchen.com/2008/05/strawberry-rhubarb-pie/#comment-748556 This looks so delicious! Your blog just makes me happy... : ) This looks so delicious! Your blog just makes me happy… : )

]]> By: Kristen@PrettySweet http://smittenkitchen.com/2008/05/strawberry-rhubarb-pie/#comment-683570 Kristen@PrettySweet Fri, 27 May 2011 02:49:33 +0000 http://smittenkitchen.com/2008/05/strawberry-rhubarb-pie/#comment-683570 This beauty just came out of the oven...and I'm extremely excited to eat it! We don't have rhubarb much around these parts (West TN) - even frozen - but I was lucky to find some at our local Piggly Wiggly a couple of days ago. ;) And I immediately pulled up Smitten Kitchen because I just knew you'd have a good recipe for a strawberry rhubarb pie...I've been pining for it since I first tasted such in Stratford, Ontario, probably ten years ago! THANKS. This beauty just came out of the oven…and I’m extremely excited to eat it! We don’t have rhubarb much around these parts (West TN) – even frozen – but I was lucky to find some at our local Piggly Wiggly a couple of days ago. ;) And I immediately pulled up Smitten Kitchen because I just knew you’d have a good recipe for a strawberry rhubarb pie…I’ve been pining for it since I first tasted such in Stratford, Ontario, probably ten years ago! THANKS.

]]> By: deb http://smittenkitchen.com/2008/05/strawberry-rhubarb-pie/#comment-678431 deb Tue, 24 May 2011 18:47:48 +0000 http://smittenkitchen.com/2008/05/strawberry-rhubarb-pie/#comment-678431 You can use my <a href="http://smittenkitchen.com/2008/11/pie-crust-102-all-butter-really-flaky-pie-dough/" rel="nofollow">all-butter crust</a>. You can use my all-butter crust.

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