Strawberry-Rhubarb Pie Filling
Here's an update on an old recipe from the classic Fanny Farmer Cookbook. Instead of completing the pie assembly and baking, simply mix the filling ingredients and place them in a gallon zip lock bag. You can double (or more) this recipe to make as many batches as desired. You can use this technique on any fruit filling!
  • 4 cups sliced rhubarb
  • 1 quart fresh strawberries washed, hulled and lightly mashed
  • 1 1/2 cups sugar
  • 4 heaping Tbsp flour
  • 2 Tbsp butter cut into small chunks
  • pinch salt
  1. (To freeze.) Combine all ingredients in a bowl until well mixed, and then pour into 1-gallon freezer bags.  Squeeze as much air out as possible and then take a drinking straw and suck out any remaining air. Lay flat to freeze so that they can be stacked easily once frozen.

  2. Baking the Pie: To bake your pie, remove your bag from the freezer and thaw on a plate on the counter for 2 hours or in the refrigerator over night. 

  3. Prepare a double pie crust. Pour the filling into pie crust. Add top crust, flute edges and brush crust with egg white and 1 Tablespoon milk or cream. 

  4. Bake in pre-heated 425 degree oven for 10 minutes then reduce heat to 350 and bake for an additional 40 minutes or until golden brown and filling is bubbly. 

  5. Although everyone will want to eat it as soon as it comes out of the oven, you must allow your pie an hour or longer to cool before cutting so the juices can thicken.

–This recipe was recommended by Agri-Fan Sharon at the Market at St. Stephens with thanks to the Hickory Holler Farm blog.