I can’t think of a better spring fruit pie than strawberry rhubarb pie! The sweetness of the strawberries combine perfectly with the distinct tanginess of the rhubarb and topped with an oatmeal brown sugar topping, this pie is sure to delight anybody who tries it. 

Rhubarb grows best in the cooler northern and western states. We live in Colorado and it’s one of my favorite things. My sister lives in Texas and grows it as an annual but here it’s a hardy perennial. It has such a distinctive tart flavor that once you’ve had it you won’t ever forget it and will forever crave it. Maybe that’s just me. Haha! 

Ingredients needed for this delicious strawberry rhubarb pie:

(keep scrolling down for full recipe with measurements) 

• Dough for single crust pie
• egg
• sugar
• all-purpose flour
• vanilla extract
• rhubarb, cut into 1/2-inch pieces, fresh or frozen
• sliced strawberries, fresh or frozen
• brown sugar
• quick-cooking or old-fashioned oats
• cold butter, cubed

How to Assemble the pie: 

On a lightly floured surface, roll out dough and place in a 9-in. pie plate. Trim crust and flute the edges.

In a large bowl, beat egg. Beat in sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into crust.

For topping, in a small bowl, combine flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit.

Bake at 425 degrees for 15 minutes. Reduce heat to 375° and bake for another 30 minutes or until golden brown and bubbly. Allow to cool before serving so the filling sets up.

I often use frozen rhubarb for this recipe and I’ve found that letting it thaw and drain before using makes for a pie that sets up better. I just put the frozen fruit in a colander and let it drain and then mix it up and it’s perfect. 

Enjoy the pie y’all!

~Rachel Ballinger ☕️🥧

”A lot of living happens in the kitchen.”  ~ Rachel

Other Pie Recipes You Will Enjoy: 

• Classic Cherry Pie
• Blueberry Peach Pie 
• Pecan Pie 
• Old-Fashioned Pie Crust

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Strawberry Rhubarb Pie

The sweetness of the strawberries combine perfectly with the distinct tanginess of the rhubarb and topped with an oatmeal brown sugar topping, this pie is sure to delight anybody who tries it. 

Course Dessert

Cuisine American

Keyword Fruit, pie, Rhubarb, Strawberry

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 1 Pie

Author Rachel Ballinger

Ingredients

• Dough for single crust pie
• 1 large egg
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 3 cups rhubarb cut into 1/2-inch pieces, fresh or frozen
• 2 cups sliced strawberries fresh or frozen

Topping:

• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup quick-cooking or old-fashioned oats
• 1/2 cup cold butter cubed

Instructions

• On a lightly floured surface, roll out dough and place in a 9-in. pie plate. Trim crust and flute the edges.
• In a large bowl, beat egg. Beat in sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into crust.
• For topping, in a small bowl, combine flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit.
• Bake at 425 degrees for 15 minutes. Reduce heat to 375° and bake for another 30 minutes or until golden brown and bubbly. Allow to cool before serving so the filling sets up.

Notes

If using frozen fruit, allow it to thaw and drain off excess juice before using.

The post Strawberry Rhubarb Pie appeared first on My Everyday Ordinary Life.

This classic Cherry pie has an unbeatable cherry flavor with a hint of almond. It goes perfectly with a cup of coffee or scoop of ice cream! 

It’s time to start making your own cherry pie filling instead of buying the stuff in the can. Homemade tastes amazing and you know exactly what’s in it. It doesn’t have any red food coloring so it won’t be quite as bright red as you’re used to it but that’s ok, the taste makes up for it. 

Equipment that will level up your pie game: 

• a pie pan – either a big deep dish pie pan or two regular 9” pie pans 
• a rolling pin – I like this one and this pretty one 
• a lattice pie top cutter 

Ingredients for this delicious pie:

• canned tart cherries in water – I use the Oregon brand, I find them at my local grocery store by the pie filling 
• cornstarch
• sugar
• salt
• almond extract
• 2 single pie crusts – my pie crust recipe is fabulous 
• butter
• milk and sugar for top of crust

Directions for making the cherry pie:

In a large pot, combine the sugar, salt, and cornstarch with a whisk. Add the almond extract and the cherries plus the juice. Bring to a simmer over medium heat and cook and stir until bubbly and thickened. Remove from heat and use immediately or refrigerate the filling until ready to use.

Sprinkle pie pan with light dusting of flour. Place one pie crust in pie pan. Pour filling into crust. Dot with butter. Moisten the bottom crust around the edge with some milk on a spoon or pastry brush. Place top crust on top, making sure to cut several holes in it for ventilation. Crimp the crust.  Brush milk lightly over the top crust with a spoon or pastry brush and sprinkle with a spoonful of sugar.

Bake at 425 for 15 minutes and then 375 for 30 minutes or until the top is lightly browned and the filling is bubbling.

Yield: one deep dish pie or two regular 9” pies

Enjoy this delicious cherry pie and add the recipe to your recipe box. Also save it to Pinterest and if you make it, post a picture and tag me on social media. I love seeing y’all’s pictures! 

Happy Baking!

~Rachel Ballinger ☕️💕

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Classic Cherry Pie

This classic Cherry Pie has that unbeatable Cherry flavor with a hint of almond.

Course Dessert

Cuisine American

Keyword Cherry, dessert, pie

Cook Time 45 minutes minutes

Servings 1 Pie

Author Rachel Ballinger

Ingredients

• 3 14.5 oz. cans tart cherries in water - I use the Oregon brand
• 6 tablespoons cornstarch
• 1 1/4 cups sugar
• 1/8 teaspoon salt
• 1/4 teaspoon almond extract
• 2 single pie crusts
• 1 tablespoon butter
• Milk and sugar for top of crust

Instructions

For the Filling:

• In a large pot, combine the sugar, salt, and cornstarch with a whisk. Add the almond extract and the cherries plus the juice. Bring to a simmer over medium heat and cook and stir until bubbly and thickened. Remove from heat and use immediately or refrigerate the filling until ready to use.

To Assemble the Pie:

• Sprinkle pie pan with light dusting of flour. Place one pie crust in pie pan. Pour filling into crust. Dot with butter. Moisten the bottom crust around the edge with some milk on a spoon or pastry brush. Place top crust on top, making sure to cut several holes in it for ventilation. Crimp the crust. Brush milk lightly over the top crust with a spoon or pastry brush and sprinkle with a spoonful of sugar.
• Bake at 425 for 15 minutes and then 375 for 30 minutes or until the top is lightly browned and the filling is bubbling.

The post Classic Cherry Pie appeared first on My Everyday Ordinary Life.

This cranberry apple pie is the perfect Christmas pie! Filled with all the quintessential flavors and spices, it’s as beautiful to look at as it tastes in your mouth. Apples, cranberries, orange zest, cinnamon, nutmeg, allspice, and cloves. Mmmm! I look forward to this pie all year and the Christmas season isn’t complete until I’ve had a piece with a cup of hot coffee.

This delicious pie starts with a good pie crust. Here is my pie crust recipe. It’s been handed down to me from my mother who got it from my grandmother. It’s simply the best! 

I use shortening to make this crust recipe and the results are amazing. But you can substitute it for butter or lard. 

Ingredients needed to bake this pie:

• apples
• fresh cranberries 
• orange zest 
• sugar
• cornstarch
• cinnamon
• allspice
• ground cloves 
• ground nutmeg
• butter – I always use salted butter 
• two pie crusts 
• milk and sugar – for the top of the crust 

How to make this delicious pie:

1. Preheat oven to 425 degrees.
2. In a bowl stir together the apples, cranberries, orange zest, sugar, cornstarch, cinnamon, allspice, cloves, and nutmeg and let sit while you prepare the crust.
3. Place one pie crust in bottom of pie pan and spoon the apple mixture into the crust.
4. Dot the filling with the 2 tablespoons butter.
5. Top the pie with the second crust. Cut slits in the crust to allow steam to escape while baking. Crimp edges.
6. Lightly brush top of pie with milk and sprinkle sugar on top.
7. Bake at 425 degrees for 15 minutes and then at 375 for 30 minutes or until lightly brown.

I hope y’all enjoy this Christmas pie as much as I do! Of course you can eat this pie anytime of year, not just at Christmastime. 😁

~Rachel Ballinger ☕️🥧

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Cranberry Apple Pie

This cranberry apple pie is the perfect Christmas pie! Full of apple, cranberries, orange zest, and the quintessential warm spices, it’s as wonderful to look at as it tastes in your mouth!

Course Dessert

Cuisine American

Keyword Apple, Christmas, Cranberry, Orange, pie

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 1 Pie

Author Rachel Ballinger

Ingredients

• 3 large apples peeled, cored, and thinly sliced
• 1 1/2 cups fresh cranberries
• 1 tbsp orange zest
• 3/4 cup sugar
• 2 tbsp cornstarch
• 1 tsp cinnamon
• 1 tsp allspice
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 2 tbsp butter
• 2 9 inch pie crusts
• Milk and sugar for crust

Instructions

• Preheat oven to 425 degrees.
• In a bowl stir together the apples, cranberries, orange zest, sugar, cornstarch, cinnamon, allspice, cloves, and nutmeg and let sit while you prepare the crust.
• Place one pie crust in bottom of pie pan and spoon the apple mixture into the crust.
• Dot the filling with the 2 tablespoons butter.
• Top the pie with the second crust. Cut slits in the crust to allow steam to escape while baking. Crimp edges.
• Lightly brush top of pie with milk and sprinkle sugar on top.
• Bake at 425 degrees for 15 minutes and then at 375 for 30 minutes or until lightly brown.

The post Cranberry Apple Pie appeared first on My Everyday Ordinary Life.

Two things I use for my pies:

• My Old-Fashioned Pie Crust Recipe – this recipe was handed down to me from my Amish grandmother and I’ve never found a better one 
• My lattice pie top cutter – just place your crust over this cutter and roll over it with the rolling pin to make a beautiful crust every time 

Enjoy the pie!

~Rachel Ballinger 🥧💕


“A lot of living happens in the kitchen.”   ~Rachel 

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Blackberry Pie

This Blackberry Pie is filled to the brim with beautiful blackberries tossed with lemon and cinnamon to make it absolutely mouthwatering. It’s a taste of summer!

Course Dessert

Cuisine American

Keyword Blackberry, dessert, pie

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 1 9” Pie

Ingredients

• 1 double unbaked pie crust
• 4 cups blackberries rinsed, picked clean, patted dry (if you use frozen berries, defrost and drain them)
• 1/2 cup sugar
• 4 tbsp cornstarch or flour
• 1 tbsp lemon juice
• 1 tbsp lemon zest
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract

Instructions

• In a bowl, gently stir together the blackberries, sugar, flour or cornstarch, lemon juice, lemon zest, cinnamon, and vanilla. Let rest for 30 minutes.
• Place bottom crust in pie pan. Spoon berry mixture into crust. Dot with a couple small pieces of butter. Place top crust on and crimp. Baste the top crust with milk and sprinkle about a teaspoon of sugar over it.
• Bake in preheated 425 degree oven for 15 minutes. Reduce heat to 375 degrees and keep baking for another 30 minutes or until crust is lightly browned and the filling is bubbly.

The post Blackberry Pie appeared first on My Everyday Ordinary Life.

You can use fresh or frozen blueberries to make the pie filling. Find my pie crust recipe here.

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Homemade Blueberry Pie

A delicious blueberry pie made with home cooked filling and topped with a beautiful homemade lattice crust.

Course Dessert

Cuisine American

Keyword Blueberry, pie

Servings 1 Pie

Author Rachel Ballinger

Ingredients

Filling:

• 4 cups blueberries fresh or frozen
• 1/2 cup water
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1/4 tsp salt
• 1 tablespoon lemon juice

Ingredients:

• 2 single pie crusts
• Milk
• Butter
• Sugar

Instructions

Filling Directions:

• Place blueberries and water in a pot and heat over medium heat until berries start to break down and release juices, about 7-10 minutes.
• In a separate bowl whisk together the sugar, salt, and cornstarch. Add to blueberries and mix well. Heat until the mixture starts to bubble and thicken, about 2-3 minutes.
• Remove from heat and stir in lemon juice. Cool off in fridge or go ahead and bake it in a pie.

Pie Directions:

• Place one crust in pie pan and trim edges. Pour the filling in. Dot the top with 1-2 tablespoons butter. Moisten the crust edge with milk to help the top crust stick. Place top crust on filling and trim to fit. Make sure to cut some vents in it to let the pie breathe. With a spoon or pastry brush, moisten the top of the pie with milk and then sprinkle with 1-2 teaspoons sugar.
• Bake in 425 degree oven for 15 minutes and then reduce heat to 350 degrees and bake for 30 more minutes or until top is lightly browned and filling is bubbly.

The post Blueberry Pie appeared first on My Everyday Ordinary Life.

This pie crust recipe came from my mother who got it from her mother. I’ve noticed that it’s similar to a lot of people’s recipe they got from their grandmothers. I think our grandmothers all had the same pie crust recipe! It was simple and so good! My grandmother used lard from pigs they raised. Someday I hope to do the same thing. Until then I use vegetable shortening.

The vinegar is supposed to help with the flakiness of the crust. I have never added sugar and it doesn’t need it. This crust has helped me win many a pie contest. I hope y’all enjoy it and it becomes a treasured part of the family recipe box. ♥️

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Old-Fashioned Pie Crust

This classic pie crust recipe makes a flaky delicious and dependable pie crust every single time.

Course Dessert

Cuisine American

Keyword dough, Pastry, pie, pie crust

Servings 3 Single Crusts

Author Rachel Ballinger

Ingredients

• 1/2 cup cold water
• 1 egg
• 1 Tbsp vinegar
• 1 tsp salt
• 1 1/2 cup shortening
• 3-4 cups flour

Instructions

• With a fork, whisk together the water, egg, vinegar, and salt in a mixing bowl. Add the shortening and 3 cups flour. Mix together well with a fork or pastry cutter and then finish working the dough with your hands till it forms a good ball. Add the 4th cup of flour as needed. Most of the time I only use about half of it. Don’t over-mix the dough. Use the dough right away or store it in a ziplock bag in the fridge.

Notes

-If using freshly ground wheat flour, use soft wheat berries.
-You can substitute the shortening for butter for a healthier option.
-Times four the recipe to use an entire 3 lb. can of shortening.
-Freeze extra pie dough by dividing it into individual pie crust size and wrapping in plastic wrap and then putting it in a freezer bag. Pull it out of the freezer a couple hours before wanting to use it and let it thaw at room temperature.

The post Old-Fashioned Pie Crust appeared first on My Everyday Ordinary Life.

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Peanut Butter Cream Pie

A delicious and creamy peanut butter pie!

Course Dessert

Cuisine American

Keyword cream pie, peanut butter, pie

Servings 8 Servings

Ingredients

• 1 baked 9-10” deep pie crust
• 2 cups whipped topping

Pudding:

• 1 cup milk
• 1/2 cup cornstarch
• 1 tsp salt
• 1 tsp vanilla
• 3 egg yolks
• 3 cups milk
• 3 Tbsp butter
• 2/3 cup sugar

Crumb Mixture:

• 1 cup powdered sugar
• 1/2 cup crunchy peanut butter

Instructions

For Pudding:

• In a bowl mix 1 cup milk, cornstarch, salt, vanilla, and egg yolks with a wire whisk. Set aside.

  In a saucepan, heat 3 cups milk, butter, and sugar until scalding, stirring constantly. 

  Add cornstarch mixture to hot milk while stirring with a whisk. Cook till thickened, stirring often. Remove from heat before boiling. Chill.

For Crumbs:

• In a bowl mix the powdered sugar and peanut butter with a mixer until small crumbs form.

To Assemble:

• Beat chilled pudding till smooth. Place 1/2 cup crumbs in pie crust. Spoon pudding on top of crumbs. Place remaining crumbs on top of pudding, reserving a little to sprinkle on top. Top with whipped topping and sprinkle reserved crumbs on top. Keep refrigerated. Enjoy!

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