Saturday, May 16, 2015

Strawberry Rhubarb Pie

This pie would have done either of my Grandmas proud.  Perfectly tart Rhubarb and just a hint of citrus and a touch of sweetness.  Not overly sweet as that would hide the tartness of the Rhubarb.

Pie crust...its the bane of my existence.  It really is. I just don't have a dough hand, my Grandma Z never met a dough she couldn't not so much.  But with so many really terrific pie crusts already made...just unroll and use why bother?  Pillsbury for years has made the best, but now even Ralph's and Albertson's do a decent store brand.  Save yourself some time and bother and go that route when you're in a hurry.

Instead of regular sugar on top of the pie I use Turbanado sugar.  Its a raw unbleached sugar that is coarser and because its darker it lends a light caramel note to the taste instead of just sweet.

Save your clean oven from a kitchen disaster.  Place your pie plate in a baking sheet.  If your berries or rhubarb are "wet" you'll have a boil over and the baking sheet will catch it instead of your oven floor.

Strawberry Rhubarb Pie
  • 2 pie crust sheets to fit 9" pan
  • 1 lb diced rhubarb
  • 1 lb sliced strawberry
  • 1/2 c sugar
  • 2 T corn starch
  • zest of one lemon
  • juice of one lemon
  • egg
  • 1 T Milk, cream or half-n-half
  • Turbanado Sugar

Preheat oven to 400F

Place 9" Pie plate on a rimmed baking sheet.  Place 1 sheet of crust into the pie plate and set aside.

Dice/Slice rhubarb into half inch cubes.  Slice strawberry's. Combine fruit in large mixing bowl.  Zest lemon and add it and lemon juice to the fruit mixture.  Combine sugar and corn starch and whisk with a fork until it combines to prevent lumping.  Sprinkle on top of fruit and fold lightly to combine but not crush fruit.  Pour into prepared pie plate.

Place top layer of the pie crust on the bottom crust.  Center.  Fold edges under and crimp decoratively.  Mix egg and milk.  Brush egg mixture on top of pie crust.  Sprinkle with 1-2 teaspoons Turbanado sugar.

Place in oven and bake 40-50 minutes until bubbly and golden brown.  Check pie half way through, if edges getting too brown place a browning shield on the outside edges or use aluminum foil to do the trick.  Cool to room temp...enjoy!
Fruit filling in pie plate sitting on a rimmed baking sheet
Egg washed and sugared ready for the oven
One complete pie, note the boil over went onto the sheet not my oven!

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