Sunday, June 28, 2009

Strawberry Rhubarb Pie


Having received more strawberries and rhubarb than I could eat, I remembered seeing a recipe for a pie that was highly recommended by Catherine, KWT CSA member, via the Google group. Following her advice, I shortened the prep time by using a store bought crust. In addition, I threw in a few raspberries. Absolutely delicious.

To see the complete recipe, follow the URL; the recipe below eliminates the instructions for the crust.

Lattice-Topped Strawberry-Rhubarb Pie
Bon App├ętit | April 1997

Filling
  • 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
  • 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
  • 1/2 cup (packed) golden brown sugar
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
1 large egg yolk beaten to blend with 1 teaspoon water (glaze)

Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.

Spoon filling into crust. Create lattice by placing dough strips in opposite direction atop filling. Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.

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