Strawberry Rhubarb Pie
Strawberry Rhubarb Pie
I think this is my last rhubarb post--I'll end it on my favorite.
I've worked hard over the last few years to perfect
this pie. The homemade pie crust is a must. The lattice top
pie crust is a must, it helps with releasing the moisture out of the pie. And the changing of the oven temperature is a must, it helps keep the pie crust from burning.
Crust: You can find my go to recipe for pie crust here:
Be sure to double the recipe listed above as you need a bottom and top crust.
You do not need to pre-bake this crust.
Make crust and split in half. Refrigerate each half wrapped in plastic wrap while you make the filling.
Filling:
-3 cups rhubarb chopped
-1 cup strawberries chopped
-1 cup sugar
-3-4 Tbsp quick cooking tapicoa-add the 4 tbsp if your rhubarb is freshly cut as it will have more moisture in it
-1 tsp salt
-1 tsp grated orange peel
Extras:
-2 tbsp butter
-1 egg
-extra sugar for sprinkling
Instructions:
Pre heat oven to 400 degrees. Make the pie crust and refrigerate. Mix all ingredients for the filling. Roll out your pie crust for the bottom crust and lay it in the pie pan. Add filling. Roll out the top crust and cut in strips with a pizza cutter. Top filling with the 2 tbsp of butter cut into small pieces. Use the strips of pie crust to make the lattice top.
Make an egg wash-1 egg with 1 tbsp of water whisked together.
Brush pie crust with egg wash and sprinkle with sugar.
Bake at 400 degrees for 20 minutes. Reduce over to 350 degrees and bake for an additional 30-40 minutes. Cool on a rack. Let it cook to at least room temperature so the juices have more time to thicken.
Serve with whipped cream or vanilla ice cream.
Enjoy! I'm off to have another piece myself after writing about it.
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