Amish Strawberry Rhubarb Pie
This simple and authentic Amish Strawberry Rhubarb Pie is a wonderful spring and summer recipe that is bound to leave a lasting impression. It is perfectly sweet and tart and will be gone in a matter of moments. With minimal ingredients and easy instructions, this is the best Amish Strawberry Rhubarb Pie Recipe you can find!
Remember to refrigerate your pie dough for at least 2 hours or overnight before adding filling. This will keep your pie from being too moist and soggy. We recommend using a homemade pie crust such as this Amish Pie Crust Recipe but you can also use a store bought pie crust. Serve this pie slightly cooled with a dollop of ice cream or whipped cream. You can also use this strawberry rhubarb pie filling for mini handheld Amish Fried Pies.
What are other variations of Amish Strawberry Rhubarb Pie?
If you have less time, you can replace the top layer lattice design with a simpler crumb-topping. Cut 12 tbsp. unsalted butter with 1 cup sugar and 1 ½ cup flour to make crumbly topping.
If you love this Amish Strawberry Rhubarb Pie recipe, you will also enjoy this classic Amish Pumpkin Pie Recipe and Amish Peanut Butter Pie Recipe. Try them out and let us know what you think!
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Amish Strawberry Rhubarb Pie
This sweet and tart Amish Strawberry Rhubarb Pie is a classic yet simple pie recipe that will have everyone wanting more. This recipe is perfect for the spring or summer and a good go to for rhubarb season plus it looks beautiful and will brighten up any picnic or potluck. Try topping with whipped cream or ice cream.
1 - 9” double pie crust
2 1/2 c. strawberries (cut in chunks)
3 c. rhubarb stalks (sliced into chunks)
3/4 c. sugar
1/4 c. cornstarch
1 Tbsp butter (cut into pea-sized pieces)
1/4 tsp. salt
1 tsp. vanilla
1 egg yolk (for pie crust)
pinch of coarse sugar (optional for top)
Line a 9” inch pan with pie crust and let refrigerate for at least 2 hours before starting. Preheat the oven to 425°.
Mix strawberries, rhubarb, sugar, cornstarch, and salt in a large mixing bowl. Set aside.
Use a slotted spoon to dish strawberry/rhubarb mixture into a pie pan. Do not add excess liquid.
Spread butter pieces evenly over the top.
Cut the top pastry into 1” wide strips and arrange in a lattice design over the top.
Mix egg yolk with two teaspoons of water to make egg wash.
Brush egg wash over edge and top of pie crust. Sprinkle coarse granulated sugar on top.
Bake at 425° for 20 minutes, then reduce to 375° for 35-40 minutes. After 40 minutes, cover the pie with foil to finish baking.
Allow the pie to cool at least 2 hours before serving.
Make sure to use a slotted spoon while transferring strawberry rhubarb mixture to pie crust to avoid an overly moist pie.
To replace lattice design, use flat crust topping for crumb crust. For the crumb crust, cut 10 tbsp. Unsalted butter with1 cup sugar and 1 ½ cup flour.
For a more lemony flavor, add lemon juice to the strawberry rhubarb mixture and let sit in sugar for at least 10 minutes.
More Amish Pie Recipes:
Amish Oatmeal Pie Recipe
Amish Whoopie Pie Recipe
Amish Shoofly Pie Recipe