Kelly's Apple-Strawberry-Rhubarb Pie Recipe - Food.com (2024)

FAQs

How do you keep rhubarb pie from getting soggy? ›

Brush Your Pie in Egg Wash

Once you've pre-baked your pie, brush the bottom and sides of the crust with egg wash, then reheat at 400° for 4 minutes to set the glaze. This creates a seal between the crust and the filling so that your crust stays crispy and golden once the filling is added.

Macerate Your Rhubarb With Sugar To Draw Out Excess Liquid

The reason rhubarb pie gets so runny is that rhubarb is 95% liquid, which puts it near the top of watery fruits and vegetables alongside things like melon and cabbage.

That's because strawberries are sweet and rhubarb is tangy, so you get that classic sweet-sour combination that makes coleslaw so wonderful, or mignonette so perfect for bathing your raw oyster. In addition, strawberry's inimitable perfume blends deliciously with rhubarb's slightly fruity flavor.

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven.

Getting a brown, flaky/crispy bottom crust on your pie is all about quick and effective heat transfer. That's why aluminum or aluminum/steel pans — rather than glass or stoneware — are your best choice for baking pie. Metal, especially aluminum, transfers heat quickly and efficiently from oven to pie crust.

Blueberry is always delicious and less sugary option than apple pie. For a taste similar to pumpkin pie with half the sugar content, reach for some sweet potato pie.

Rhubarb is rich in antioxidants, particularly anthocyanins (which give it its red color) and proanthocyanidins. These antioxidants have anti-bacterial, anti-inflammatory, and anti-cancer properties, which help protect you from many health-related issues such as heart disease, cancer, and diabetes.

You don't need to peel peak-season rhubarb, but by midsummer, the stalks tend to be tough and fibrous. You might need to peel them to make them tastier.

A strawberry is actually a multiple fruit which consists of many tiny individual fruits embedded in a fleshy receptacle. The brownish or whitish specks, which are commonly considered seeds, are the true fruits, called achenes, and each of them surrounds a tiny seed.

What fruit goes best with rhubarb? ›

Raspberries, blackberries, and blueberries often feel left out when strawberries buddy up so closely with rhubarb. All three are just as wonderful of a match and definitely shouldn't be left out.

The toxic parts of rhubarb (Rheum x hybridum) are the leaves and the roots, as described by University of Illinois Extension: “One characteristic consistent with all rhubarb is the toxicity of the leaves and roots. The rhubarb leaves contain high amounts of oxalic acid, a toxic and potentially deadly poison.”

Why is the rhubarb crisp soggy? To keep the topping from sinking and becoming soggy, thoroughly coat the flour and oats with butter. If bits still seem dry, mix in another tablespoon melted butter before you sprinkle the topping on the fruit.

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

Precook the filling

But by cooking apples, sugar, spices, and thickener just long enough for the apples to release their juice and the thickener to do its work — typically, 5 to 10 minutes over a burner — you reduce the risk of those same juices pooling in the bottom of the crust as your pie bakes.

To solve this problem, I mix the rhubarb with the sugar. Over time, the sugar draws out the excess juices. This takes place overnight, while you're sleeping, and by the next morning, the rhubarb's ready to be put into the pie.