Classic Amish Strawberry-Rhubarb Pie

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There are few better scents than the aroma of strawberry-rhubarb pie lifting from an Amish oven. As far as I am concerned this is about the best pie out there, a least as fruit pies go. There's not a lot of prep time involved in this and it's just so good, especially as those first rhubarb stalks of April are ready to harvest.

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• 🥧 Classic Amish Strawberry-Rhubarb Pie
• 📋 Instructions
• 🥧 More Amish Pies
• 🖨️ Full Recipe

And there are few things in my mind more synonymous with Amish culinary culture than rhubarb. Ever since I first began visiting Amish farms back in the early 1990s, rhubarb fills my memories. The tart taste of rhubarb has long been a favorite among the Amish, I think it’s just that rhubarb is so easy to grow and it’s a little different in taste. And rhubarb is versatile. It can be used in breads, muffins, jams, tapioca, spreads, pies…and on and on.

It can be difficult to find fresh rhubarb in the grocery store, so best use fresh from a farmers market or your own garden. Remember the leaves are poisonous, just use the stalks.

I’ve had plenty of plain rhubarb pie and really like it, especially with a scoop of cold vanilla ice cream on top. But many bakers like to pair it with strawberry. The two flavors sort of melt well together, giving you this great tart and sweet combination. So strawberry rhubarb pie is also a very popular confection on Amish farms.

This is a strawberry-rhubarb pie that my mother-in-law made. Delicious as it looks!  So I thought I'd share with you an old Amish recipe for homemade strawberry-rhubarb pie.

As far as the crust goes. You have options. You can "cheat" and just use a frozen crust. A homemade pie crust is best, though. I'm partial to the "pat-a-pan" pie crust, which doesn't even need a rolling pie. So easy, but it's mainly for a bottom crust. I like to add an egg water or brush butter onto the top crust. Makes for a nice shine.

You can adjust the ingredients to suit your taste. I think 1 cup of sugar to 2 cups of rhubarb works well. But, hey, you can never have too much sugar in my opinion, so feel free to add a bit more. These ratios, however, work well, you get nice fruity pie filling instead of a slurry of juice. If your filling those get too runny and too much liquid, you can always add some cornstarch to thicken it up. I like it like in the above photos when you get a nice, clean slice.

You can do a lattice top crust if you prefer. You can make strips of dough from the pat-pan recipe. When the pie is out of the oven, let it cool to room temperature on a wire rack and then stick in the fridge if you like a chilled pie. Strawberries work well with rhubarb, but some people like to substitute other berries, like Blueberry-Rhubarb pie. Stick a baking sheet under the pie when it bakes to catch any bubbling filling that may try to jump out.

I don't think this Classic Amish Strawberry-Rhubarb Pie does very well in the freezer, best to just enjoy and cover with plastic wrap or foil at room temp or stick in the fridge for a few days. You'll eat it fast!

Also, among the Amish rhubarb is more than just pies, read about the many ways the Amish use rhubarb.

🥧 Classic Amish Strawberry-Rhubarb Pie

• 1 beaten egg
• 1 cup of sugar
• 1 teaspoon vanilla
• 2 cups rhubarb
• 2 tablespoons of flour
• dash salt
• ½ cup fresh strawberries

📋 Instructions

1. Mix all of the above ingredients in a large bowl until mixture is well blended and pour into an unbaked pie shell.
2. Put on a top crust and flute and crimp the edges.
3. Make some slits in the crust so that heat can escape.
4. Bake pie for 10 minutes at 400, then at 350 for 30 minutes. Filling will be bubbling and hot inside. You might have to adjust bake time to how golden you like your crust.

🥧 More Amish Pies

Lemon Pie - Refreshing

Cinnamon Cream Pie - Another refreshing one!

Vanilla Crumb Pie - Amazing

No-Mess Caramel Pie - Super

🖨️ Full Recipe