Comments on: Strawberry Rhubarb Pie

By: Lynne Culp

Lynne Culp — Sun, 06 Nov 2011 23:05:02 +0000

Your video helped me in so many ways. I have made pie crusts in the food processor, but most instructions are unclear about when to take it out. Your video made it perfectly clear. Oh, and rhubarb is practically my favorite food! Thanks so much.

By: Breadtopia

Breadtopia — Fri, 28 Oct 2011 02:53:30 +0000

Hi Gary,

The video is still there (above). Works on my computer anyway.

By: Gary

Gary — Thu, 27 Oct 2011 00:22:21 +0000

Unable to find the video, sounds like good ingredients but not enough info please resend the video.

Thanks so much.

By: Beth

Beth — Sun, 16 Oct 2011 20:56:26 +0000

With way too many apples picked, pie was in order, but I just had to use the last small stalks of rhubarb–and the last frozen cranberries before the new season. Let me just tell you, this recipe works amazingly well substituting 4 large apples, 3 – 10″ stalks of rhubarb, and a cup of frozen (fresh) cranberries, and only 2 TBS sweet rice flour (for the cornstarch) for the filling! Oh, wait; I only used 1/3 cup sugar as well. Okay, so the crust was the same–and great!!

Love the videos and the website, and forward them to all my foodie friends!

PS At a yard sale, I bought this glass pie plate (with the extended rim) for my sister, but used it myself on a whim–no dripping juices!!

By: HMK

HMK — Tue, 11 Oct 2011 22:41:11 +0000

Thank you for a charming video. I shall try to make an out-of-season strawberry rhubarb pie later this week.

Early this fall my neighbour, Amanda, gave me some of her Dad’s windfall Bramley apples to make Traditional English Apple Pie. I made one pie for Amanda and one for her parents, asking them to save a piece for me to taste. I had not previously used UK “cooking” apples because they are so sour, but I hoped the baking process, helped by a generous amount of sugar, would tone them down a bit.

The pies were kindly appreciated and praised, but those apples were so sour that my teeth felt electrified. On a scale of one to ten, the sourness was 75.

I have since gone back to the somewhat less robust Granny Smiths for apple pie. Still, I wonder why Bramleys are not more widely used in America, where taste buds are quite adventurous and hardy.

By: Bonnie Staffel

Bonnie Staffel — Mon, 27 Jun 2011 14:40:39 +0000

Never mind, I just saw another post about the unclarity of the recipe in cooking the fruit as well as if the mixture should be cooled before adding to the pie crust, then the baking part says “cook” instead of “bake”. Just a little confusing. Otherwise the recipe sounds great. I make a rhubarb/pineapple pie with a custard mix of eggs. It is loved by the family every early summer.

By: Tricia

Tricia — Tue, 22 Mar 2011 03:37:40 +0000

Whole Foods had organic rhubarb this week so I grabbed some and made a test rhubarb-strawberry pie this afternoon exactly as stated above. It is fabulous! I’ll add another tbsp of cornstarch in the next one as I like it pretty thick. My adorable husband ate about half of it. Thank you so much for sharing such a great recipe!

By: Carol

Carol — Fri, 14 Jan 2011 18:51:26 +0000

Loved the video thanks so much. Will you be doing a Apple pie soon hope so. You guys are great and very helpful……

By: Breadtopia

Breadtopia — Thu, 03 Jun 2010 17:55:39 +0000

Hi Judith,

I gather you are unable to watch the video instruction on your computer?

By: judith a. testa

judith a. testa — Tue, 25 May 2010 10:05:18 +0000

Please correct me if i’m missing something, but reading this recipe isn’t clear. The crust and filling ingredients are all in together. please help!!!