Tuesday, May 1, 2012

Its Summertime Strawberry Rhubarb Pie

YAY, It's summertime! Well at least I thought it was until the temperature in Rochester, NY dropped down to 30° - 40° F. Well I can at least pretend its summer with some strawberry rhubarb pie. Summertime, here I come.

  • 1 box of pre-made crusts, I like to use pillsbury pie crusts
  • 1 lb or 2 1/2 cups of fresh strawberries, de-stemmed, cut into large pieces
  • 2 1/2 cups of fresh rhubarb, chopped
  • 1 1/4 cups of white sugar
  • 2 tbs of minute tapioca
  • 1 tablespoon of all-purpose flour
  • 1/2 tsp lemon juice
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 3 tbs butter, in small cubes
  • 1 egg white, beaten, with 1 tsp of water (for egg wash)
  • Large granule sugar (for crust)
Oven/Cooking Time: 425°F/15 mins + 375°F/45 minutes                
Serving Size: 4-5 people
How to put it together
  1. Rinse, de-steam, and cut the strawberries into large pieces
  2. Rince, remove the tops of the rhubarb and chop into medium size pieces
  3. Place the strawberries and rhubarb in a large bowl
  4. Add the lemon juice and vanilla extract and toss the strawberries and rhubarb
  5. Mix in the white sugar, tapioca, cinnamon, and flour
  6. Take your pie tin and place in the pie crust, making sure that the crust is lightly pressed into the corners of the tin and the ends of the crust are over the edges of the pie crust. 
  7. Using a cookie cutter, cut out a piece of the top crust to allow for venting. 
  8. Now add the filling to the bottom 
  9. Cut your butter into small cubes and place them all over the top of the filling
  10. Place the top crust over the filing
  11. Crimp/pinch the crusts together using a fork or any other crimping technique you like
  12. Now its time to put this baby in the oven 425°F for 15 mins and then reduce the heat to 375°F for 45 minutes  
  13. Now the pie is all finished cooking time to let the pie rest for at least 4 hours
  • I like to serve this with a scoop of vanilla ice cream. Can you say yumm, I can. ^_^
  • The sugar acts like a preservative so you can leave the pie out at room temperature  for up to two days loosely covered with plastic wrap. 
  • You can store the pie in the refrigerator for an extra two days loosely covered with plastic wrap
Pie Tips:
  • Use a glass or dull-metal pie pan because shiny metal pans will actually stop browning and dark pans can burn your crusts
  • To keep baked edges from getting too brown, cover the edges with foil or a crust cover after the first 15 minutes of baking

Eat Well & Adventure On,

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