Almond, Strawberry, and Rhubarb Pie

Almond cake-and-pastry filling (not almond paste) adds a pleasing hint of nuttiness to this strawberry-rhubarb pie.

Prep Time:
30 mins
Bake Time:
50 mins
Total Time:
30 mins


  • 1 recipe Pastry for Double-Crust Pie (see below)

  • cup sugar

  • ¼ cup cornstarch

  • ½ 12.5 ounce can almond cake-and-pastry filling (not almond paste) (about 1/2 cup)

  • 1 tablespoon lemon juice

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon salt

  • 3 cup fresh or frozen sliced rhubarb

  • 2 ½ cup sliced fresh strawberries

  • 1 tablespoon margarine or butter

  • 1 slightly beaten egg white

  • 2 tablespoon sliced almonds

Pastry for Double-Crust Pie

  • 2 cup all-purpose flour

  • ½ teaspoon salt

  • cup shortening

  • 6 tablespoon water


  1. Prepare pastry for double-crust pie. On a lightly floured surface roll out half the pastry to a 12-inch circle. Line a 9-inch pie plate with the pastry. In a large bowl stir together sugar, cornstarch, almond filling, lemon juice, nutmeg, and salt. Stir in rhubarb and strawberries. (If using frozen fruit, let mixture stand for about 30 minutes or until fruit is partially thawed, but still icy.)

  2. Transfer mixture to pastry-lined pie plate. Trim pastry to edge of pie plate. Dot filling with margarine or butter. Roll out remaining pastry to a 12-inch circle. Cut slits in remaining pastry; place on filling and seal. Crimp edge. To prevent overbrowning, cover edge of pie with foil. Place pie plate on a baking sheet to catch any drips.

  3. Bake in a 375 degree F oven for 25 minutes for fresh fruit (50 minutes for frozen fruit). Remove foil. Bake for 20 minutes more. Quickly brush top with egg white and sprinkle with almonds; bake 5 to 10 minutes more or until top is golden and filling is bubbly. Cool on a wire rack. Makes 8 servings.

Pastry for Double-Crust Pie

  1. In a medium mixing bowl stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time until all the dough is moistened. Divide in half. Form each half into a ball. Use as directed in pie recipe.

Nutrition Facts (per serving)

461 Calories
22g Fat
62g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 461
% Daily Value *
Total Fat 22g 28%
Saturated Fat 5g 25%
Cholesterol 4mg 1%
Sodium 253mg 11%
Total Carbohydrate 62g 23%
Protein 5g
Vitamin C 30.1mg 151%
Calcium 40.4mg 3%
Iron 2.3mg 13%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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