Saturday, April 19, 2014

Strawberry Rhubarb Pie; Perfect for Easter Dessert

Are you still trying to come up with an idea for dessert for Easter Dinner?  My “Spring fruit pie” isn't hard to make, and everyone loves it. You can even take a shortcut, and use refrigerated pie crust, so it can easily be ready for tomorrow!

Easter cookie cutters can be used to make cut-outs in the top crust to make this pie even more seasonal!

The original recipe was submitted by Ms. Carol Crawford to the National Grange Bicentennial Year Cookbook.  My Grandmother gave me this cookbook, and it has been well used - so much so that the binding is badly in need of repair!   This pie is delicious when made according to the original recipe, but  I have made a number of modifications of my own.

Here is my version:

Susan's Spring Pie

Pre-heat over to 425 degrees F.
  • Pastry for one 2-crust pie (your favorite recipe or store-bought refrigerated pie dough)
  • 2 c. sliced strawberries
  • 2 c. 1-inch pieces of rhubarb
  • 1 c. blueberries
  • 1/2 c. drained crushed pineapple
  • 2 tbsp. lemon juice
  • 1 cu. sugar
  • 1/3 c. minute tapioca (uncooked)
  • dash of salt
  • 1 egg white mixed with 1 tbsp of water
Pre-heat over to 425 degrees F.
Line a deep pie dish with pastry.  
Wash fruit and slice as directed above.  
Combine strawberries, rhubarb, blueberries, pineapple, lemon juice, sugar, minute tapioca and salt.  Pour mixture into pie crust in pan.  
Use small cookie cutters to cut a few shapes out of top crust before laying it on top of pie.  Set cut out pieces aside.

Cover with top crust, seal pastry edges together.  Cut several slits in top crust and lay cut out pieces of pie dough decoratively on intact areas of crust.
Brush top of pie crust lightly with a little of the egg white/ water mixture.  This will give crust a lovely shine.
Bake pie in pre-heated oven on middle rack, for 40 - 45 minutes or until done.  It may be necessary to cover edges with foil part way through cooking to prevent them from getting too brown.

This pie is a wonderful dessert, especially when served with a good vanilla ice cream!

Crawford, Carol. ""Spring Fruit Pie" " National Grange Bicentennial Year Cookbook. Montgomery, AL: Favorite Recipes, [c.1976]. 217. Print.

What is your favorite Spring dessert?
Happy Easter.  Happy Spring.

DIY Show Off


  1. My mouth is watering! & I love your little cut-outs. Happy Easter! Thank you for networking with us on the CLIMB!

  2. Thanks Angie! And thanks for hosting "the Climb". Happy Easter.

  3. Yum - that looks so good. We're having birthday cake for dessert because we are celebrating my husband's birthday as well. I will have to try this soon.


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