Tuesday, August 9, 2011

Strawberry-Rhubarb Pie

Recipe from New Cookbook, just delicious.... We have a lot of rhubarb in the yard so I made rhubarb crisp a couple of days ago, but it was too tart for me.... So this time, I tried strawberry and rhubarb together, I like it better :)

Strawberry-rhubarb pie
1 1/4 cups sugar
3 tbsp cornstarch (the recipe calls for tapioca, but I used cornstarch instead)
1/4 tsp salt
1/4 tsp ground nutmeg
1 pound (3 cups) fresh rhubarb, cut into 1-inch slices, or one 16-ounce package frozen cut rhubarb
3 cups sliced fresh strawberries
1 recipe Pastry for double-crust pie (I used Pillsbury Pie Crust, I need to learn to make homemade pie pastry though...)

    Filling: in a large bowl stir together sugar, cornstarch (tapioco), salt, nutmeg. Add rhubarb and strawberries, toss to coat. Set aside
    Preheat oven to 375 degress. Line 9-inch pie plate with one pastry. Transfer rhubarb-straberry mixture to pastry-lined pie plate. Trim bottom pastry to edge of the pie plate. Cut slits in the other pastry, place on filling and seal. Crimp edge.
    To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet below pie in oven. Bake pie for 25 minutes.Rmove foil, bake for another 25-30 minutes. If using frozen fruits, bake 40-45 minutes. Cool on rack.

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