Hi Heather!
Thank you so much for stopping by and sharing. I’m so glad you enjoyed this recipe and we appreciate your 5 star review! You made my day!
Please stop back soon and visit again.
Norine

Hi Hollie!
I apologize for me delayed response to your questions. I’m a “watch and see” when it comes to pie baking. When I see the filling beginning to bubble up out of the top, thick, then I know the filling is done and the pie is ready! However, I know not everyone can watch their pies baking. I’d reduce the cook time by about 10-15 minutes and check that filling and the crust color. Hope this kind of helps.
Norine

Hi Lisa,
I’m not sure why it took longer for you. I’m sorry you had a bad experience with this recipe. I have never had an issue with not mixing the two prior to placing it in the pie shell. Hundreds of positive reviewers haven’t an issue either, so I know it works. I’ve made hundreds of pies using both methods and not had an issue, but I have found this particular method works beautifully with this rhubarb pie. Thanks for sharing your experience with us. I wish it had been better. Thanks for trying it.
Norine

I made this exact recipe a month ago and was perfect, but I used a 9” pie pan!

Thanks in advance!

Hollie

Hi Richelle!
I missed making this pie this year! It is hands down my favorite fruit pie and was my Mom’s very favorite. The rhubarb ripened when we were in the hospital doing rehab. Sniff-sniff. 😉 Thank you so much for your prayers and for your support of my website. It truly means the world to us.
Norine

I’ve made this pie three times now and each time is been delicious…One of my favorite pies ever. Thank you for the recipe! I am sorry to hear about your husband’s stroke and pray for a full recovery for him.

@Disna, I use tapioca in my fresh fruit pies in addition to a smaller amount of flour. It greatly reduces the risk of runny pies. I’ve noticed a few others had this problem as well. My suggestion would be to toss the fruit with a tablespoon of tapioca, and follow the recipe for adding flour. You can’t detect the tapioca in the finished pie at all!