Strawberry-Rhubarb Pie, Version 1

Summary: This is a classic strawberry-rhubarb pie, lightly spiced with cinnamon, lemon and vanilla, in which the sweet strawberries and tangy rhubarb shine.

Yield: one 9" pie


  • 4 cups rhubarb, leaves removed (poisonous, peeps), stems washed and chopped
  • 3 cups strawberries, stemmed and cut in half
  • scant 1 cup sugar
  • ½ teaspoon cinnamon
  • 1 tablespoon flour
  • ½ teaspoon lemon zest
  • ½ teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons butter


Preheat oven to 425° Fahrenheit. Mix all ingredients together except butter and pour into an uncooked pie crust (use my recipe, I swear it’s easy and the best). Cut the butter into small chunks and place on fruit mixture.

Roll out a top crust, place on top and cover with foil.

Bake for 15 minutes. Then remove foil, lower the oven temperature to 375° and bake about 40 minutes more. If you don’t like runny pie, add a little cornstarch, tapioca, or other binding agent to the fruit mixture.