Sometimes when I decide to tinker with the recipe, I forget that there is a different effect to everything I change. Take for example this pie filling: I read two cups of strawberries and two cups of rhubarb and think to myself “thats it?” So, I roughly double the strawberries and don’t bother to think about what that’ll do to the pie.
Just in case you didn’t know, strawberries have a HIGH water content. So high, that when you double the amount of strawberries called for in a recipe, you should expect nothing less than strawberry soup.
Don’t get me wrong, this pie was SO delicious that I didn’t mind that I had to pour a bit GALLONS of the extra strawberry hued water out or that it made my pie crust soggy, no. I didn’t care because it was sweet and tangy and the biscuits were tender on the inside and crunchy on the outside. Pie heaven!
Now if only I could have taken more appealing pictures of this pie. I really hate struggling for natural light 😦
I used fresh berries and frozen rhubarb. Houston doesn’t seem to like rhubard. Which would explain the hordes of stores I’ve gone to in order to find fresh rhubarb. With none to be found.
Update: I FINALLY found fresh organic rhubarb…… at $6.99/lb. No thanks. I’ll keep searching 🙂
A huge thank you to my friend Tracey of Tracey’s Culinary Adventures for choosing this recipe and finally getting some of that frozen rhubarb out of my freezer. Head on over to her great blog for the recipe and mass amounts of foods that’ll really get your mouth watering 🙂
Up next week: Peanut Butter Truffles
The Whimsical Cupcake 
Regardless of the mess that you made – I probably made a worse one. I put my pie with a whole bunch of liquid in the pie and somehow all the liquid had overflown and onto my cookie sheet. When I finally took my pie out, the whole cookie sheet was filled with the excess liquid from the pie, but the pie still tasted amazing!
As for rhubarb, I looked at the local organic food store and they had two different types. Apparently, it is supposed to be rhubarb season, but then again, I do live in California.
Anyway, pretty pie!
Oh my, pie soup – I’m right there with you! Even with only 2 cups of strawberries, my pie didn’t set up properly (of course, there was probably user error involved on my end….) Anyway, I think your pie still looks fabulous and I’m so glad you enjoyed it! This one was super tricky to photograph, but your shots are awesome. Thanks for baking with me this week 🙂
I considered putting in more strawberries too, but my brother was measuring and I was in middle of doing something else and so I forgot about saying something … so my pie ended up not-too-soupy. Yours looks delicious!
It sounds like a lot of the pies were watery, even with the rhubarb. I did a quick recipe review, and it seems that a lot of recipes have doubled or even tripled the cornstarch that was called for in this recipe. Might help?
Your picture with the whipped topping looks delicious! If it tastes good, nothing else matters anyway, right? 🙂
oh so THATS why mine was sooooo wet. i doubled the strawberries and omitted the rhubarb! mine was a leeky ocean of strawberry goo! you’re smart! 🙂 but yours still looks great.. and taste is whats important anyway!
Ooh, it looks yummy with whipped cream. I had massive overflow too. I thought it was because I crammed too much filling in my mini-pans, but it seems like almost everyone has had this problem.
Your pie looks great! I think everyone’s pies were pretty liquidy…
Yes, please, and can I have mine with the whipped cream swirled all over the top like that? This looks delicious.
Still looks good to me. I need to stop baking in the middle of the night and get some natural light for pics too!
Seems like everyone had a bit of a juicy pie. Oh I struggle with light all the time. To make matters worse my kitchen is yellow