Tuesday, August 25, 2009
Strawberry Rhubarb Pie
Sorry not to be posting more - busy winding up the summer getting ready for back-to-school...
my husbands birthday was this past weekend, and he prefers pie over cake so I made a wonderful Strawberry Rhubarb pie, which is so easy and really good!
Ingredients: 1 lb Rhubarb, cut into 1/2 inch pieces, tough strings removed (and always throw away the tops (leaves) if your stalks have them - they are poisonous!) 1/2 lb strawberry's tops removed, cut into 1/2 inch pieces 1 cup superfine sugar 1/4 cup minute tapioca pinch of salt crust for two crust deep dish 9" pie
Preparation: Mix rhubarb and strawberries with sugar, tapioca and salt - let sit 15 mins. You can add some grated lemon or orange rind if you'd like - i don't Preheat oven to 400 F place pie crust in pie plate, place on a baking sheet to catch spillover pour filling in crust, dot with butter either put a top crust on, and vent it or make a lattice top bake for 20 mins, lower heat to 350 and bake for an additional 30-45 mins, checking to see if edges brown too fast (cover edges with foil) and when crust is nicely browned and filling is bubbling out of vents pie is done Remove from oven and cool on a wire rack - pie is best at room temp because then it is all nicely thickened - pie is also excellent warm, but more soupy serve with ice cream, whipped cream or just plain!