Utah State Fair Grand Prize Winner - Strawberry Rhubarb Pie Recipe

Name: Utah State Fair Grand Prize Winner - Strawberry Rhubarb Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups rhubarb, cut into 1 inch pieces; 2 cups strawberries, washed and cut up; 5 tablespoons dry tapioca; 3 cups sugar; 1 teaspoon nutmeg; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon ground cloves; 1 teaspoon lemon juice; 5 teaspoons butter; 1 pie crust (I use Pillsbury ready-made)

Servings: persons

4 cups rhubarb, cut into 1 inch pieces
2 cups strawberries, washed and cut up
5 tablespoons dry tapioca
3 cups sugar
1 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon lemon juice
5 teaspoons butter
1 pie crust (I use Pillsbury ready-made)

1
Combine rhubarb, strawberries, sugar, and tapioca in large bowl.
2
Let mixture sit for 20 minutes at room temperature to dissolve sugar and tapioca.
3
Stir every few minutes.
4
Meanwhile, preheat oven to 450 and put pie crust in pie tin.
5
After sitting time, add nutmeg, salt, cinnamon, cloves, and lemon juice to mixture.
6
Stir well and put into crust, draining excess liquid.
7
Dot top of mixture with pats of butter then place crust on top and seal edges.
8
Place a cookie sheet under pie to catch drips.
9
Bake at 450 for 30 minutes, then 425 for another 30 minutes, then 350 for 15 minutes or until done.
10
You might have to cover edges of crust with foil or a pie guard to prevent crust from burning- Will thicken as it cools.

653

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups rhubarb, cut into 1 inch pieces, 2 cups strawberries, washed and cut up, 5 tablespoons dry tapioca, 3 cups sugar, and more.

Yes, Utah State Fair Grand Prize Winner - Strawberry Rhubarb Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Utah State Fair Grand Prize Winner - Strawberry Rhubarb Pie

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